750 g beef, cubed
2 cup beef stock
1/2 bunch leeks
1 small turnip
1 small carrot
6 small scrubbed potatoes
1 celery stick
1 bay leaf
1/2 tsp thyme
1/2 sugar lump
1 pinch salt
1 pinch pepper
2 tbsp plain flour
Directions
Roll cubed beef, with fat removed, in flour seasoned wtih salt and
pepper. Place in casserole with stock and after bringing to the boil,
simmer for 3/4 of an hour. Add the well washed white part of the
leeks thickly sliced. Peel and dice turnip and carrot and add to the
dish with sliced celery and well scrubbed potatoes. Add bay leaf,
thyme and sugar. Stew gently for approximately an hour and serve with
thick crusty bread. Serves 2 but his may be ahlved and one portion
frozen.
Servings: 2 servings
Beef & Bay Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
It is possible to trace the history of `recipes` way back into antiquity, certainly as far back into history as early Egypt, and maybe even further. However, in the main part, these old cookbooks were just basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later, there were a couple of recipe books which appeared in the 1300s ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are not about the spicy food that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the rich. During the following few hundred years, the rich and powerful families of Wesstern Europe competed to serve the most extravagent meals, and consequentially chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes of the day. By the time we get to the 1900s, cookery books were highly popular mostly as a result of better eduction, leisure time and being a little richer. The arrival of television brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Beef & Bay Stew recipe.
