2 lb boneless chuck 1 1/2 thick
4 thick bacon slices
2 large yellow onions
2 large cloves of garlic
3 tbsp flour
3/4 tsp salt
1/2 tsp pepper
2 cup beef broth
1/2 cup red wine, beer, more broth
2 parsley sprigs
2 tsp fresh tyme or 1/2 ts. dried
6 large carrots
2 large baking potatoes
8 oz frozen pearl onions
1 chopped parsley for garnish
1 cooked egg noodles or rice
Directions
Trim of all fat from beef chuck. Cut into 1 1/2 inch pieces. Pat meat
dry with toweling. Cut bacon into 1/4 wide strips. Cut large onions
into 1/4 inch wide wedges. Mince garlic. Cook bacon in a heavy
bottomed 4 1/2 quart dutch oven, until crisp. Remove pieces with
sloted spoon. Pour bacon fat into a bowl. Return 1 tbsp fat to pan.
Heat over medium-high heat. Add enough beef cubes to cover bottom of
pan. Cook, turning cubes with tongs, until browned on all sides. As
beef cubes brown remove from pan and add uncooked beef until all
pieces are done. Add bacon fat as needed to keep meat from sticking.
Remove all meat from pan. Add 1 tbsp bacon fat. Add onion wedges and
cook until onion wilts and is golden brown. Add garlic and cook and
stir for one minute. Return meat to pan. Add salt, pepper, and
flour. Cook and stirover medium heat to brown the flour slightly,
about three minutes. Pour broth and wine, if used, into pan so meat
is barely covered. Stir well to scrape browned bits from bottom of
pan. Stir in parsley and thyme. Bring mixture to a boil. Reduce heat
to very low. Cover pan and let simmer for until meat is almost
tender, about 1 1/2 hours. Shortly before meat is tender, peel
carrots, and potatoes. Cut into pieces. Stir into meat mixture.
Continue cooking until carrots and potatoes are tender but not mushy,
about 20 minutes. Heat any remaining bacon fat in a large skillet,
add pearl onions and cook, stirring, until onions are golden on all
sides. Stir onions into stew. Cook five minutes. Sprinkle stew with
crisp bacon pieces and chopped parsley. Sevre over cooked noodles or
rice.
Servings: 6 servings
Basic Beef Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Dutch Oven; Meat; Soup
The History of Recipes
Recipes as a concept can be traced far back into ancient history, in fact as far back into history as the Egyptians, and possibly even further than that. Interesting though that maybe, generally, these early recipes were just very simple hieroglyphic recipes for food preparation.
Progressing into Roman times 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into starters, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the chefs of Roman times made use of a good variety of herbs and spices, including a few that will be familiar to modern cooks such as basil, fennel and dill. Over the succeeding few hundred years, the rich and powerful families of the West strove to serve up the best banquets, and as a result cooks and their recipes were greatly in demand. Even so, it was during the 19th century that cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery books are greatly in demand due to increased literacy, people having more free time and having more money. |
We hope you enjoy this Basic Beef Stew recipe.
