1 no ingredients
Directions
2 lb beef -- cubed
3 Carrots -- in large chunks
4 Potatoes -- cut into
: eights
1 lg Onion -- chopped
2 pk Brown Gravy
: Salt -- to taste
: Pepper -- to taste
: Water
: Flour
: Oil
Coat meat lightly with flour and brown in oil (or you can stick the
coated meat on a broiler pan and brown it in the oven (saves time and
has the added option of not being fried in oil). Put meat in stew pan
(I used a large turkey roasting covered pan), add carrot chunks,
potatoe chunks and onion. Add enough water to cover everything and
put in the oven @ 350 for 2.5 hours. After the stew has been in the
oven for approx. 1.5 hours add the packaged dry gravy (no need to mix
it with water -- there should be enough water in the stew pan). Mix
it in well and continue stewing! This is great served with dinner
rolls and a green salad.
Recipe By : lauraa@dragonwings.EBay.Sun.COM (Laura Aden)
Servings: 1 servings
Beef Stew #3 Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
Academics have proved the existance of recipes back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these early cook books were just very basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. During the time of the Roman Empire a man called Apicius assembled some documents describing recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius recounts how the Roman cooks made use of many herbs and spices, including a few that will be familiar to modern cooks for example bay, rue and parsley. As our culinary historical trip moves on a few more years there are a couple of interesting books published in the 14th Century : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of meals cooked for the rich and wealthy people of the period. In the fifteenth century, the Crusaders brought back many foods and spices from Arab cuisine, such as basil and rosemary. The introduction of these new foods and spices led to an outbreak in recipe manuscripts, some of which still exist in private collections. Over the following few hundred years, the powerful families of Europe competed with each other to offer the most extravagent banquests, and because of this cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and publishing the recipes of their peers. By the arrival of the 20th century, recipe publications were in great demand, as a result of higher levels of literacy, people having more free time and disposable income. The introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Beef Stew #3 recipe.
