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
Transcribed cooking instructions as an idea can be found far back into history, certainly as far back as early Egypt, and maybe even further. However, sadly, these ancient records were just primitive hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to historians is a series of stone tablets in the Sumerian language which show the preparation 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 `blissful`. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books published in the 1300s : one book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are unconnected to the spicy food that appears on menues today, but instead recipes for the types of food on the menues of the nobility of that time. In the 15th century, people returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new foods and spices led to an eruption in cookery books, some of which are kept safe in private libraries. Over the next few centuries, the upper classes tried to serve the most extravagent banquests, and as a consequence, chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Beef & Bay Stew recipe.
