4 tbsp vegetable oil
1/4 cup flour
1 salt and pepper
2 lb boneless lean beef chuck, cut into, 1-inch cubes
2 1/2 cup water
2 bay leaves
2 tsp salt
1/4 tsp pepper
1 clove garlic,peeled & crushd
3 medium carrots, peeled and thinly sliced
6 medium potatoes, peeled and cubed
2 stalks celery, cut in 1/2-inch slic, es
1/2 cup catsup
3 tbsp to 6 t flour
3/4 cup cold water
1/2 tsp to 1 t brown bouquet sauce (optiona, l)
10 oz frozen peas,partially thawed
Directions
1. Heat 2 tablespoons of oil in a large skillet over moderate heat on
a conventional range. 2. Combine flour and salt and pepper to taste
in a plastic or paper bag. Shake meat cubes in seasoned flour to
coat. 3. Brown beef cubes, a few at a time, on all sides in hot oil.
Add the remaining 2 tablespoons of oil as needed. 4. Transfer browned
beef cubes into a deep, 3-quart, heat-resis- tant, non-metallic
casserole. Add the 2 1/2 cups of water, bay leaves, the 2 teaspoons
of salt, the 1/4 teaspoon pepper and the garlic. Heat, uncovered, in
Microwave Oven 10 minutes. Stir after 5 minutes. Skim any foam that
may form. 5. Add carrots, potatoes, celery and catsup. Stir to
combine. Heat, covered, in Microwave Oven 25 to 30 minutes or until
meat and vegetables are tender. 6. While beef and vegetables are
cooking, combine the 6 table- spoons flour and the 3/4 cup of water
in a small bowl. 7. Remove bay leaves from stew. 8. Gradually stir
the flour mixture into the stew. If desired add brown bouquet sauce,
a little at a time until desired color is reached. CAUTION: Color
will deepen as stew cooks. 9. Add peas and heat, covered, 3 to 5
minutes or until sauce is thickened and peas are hot.
Servings: 6 servings
Beef Stew Ii 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 the distant past, at least as far back as the ancient Egyptians, and possibly even further. However, sadly, these ancient cookbooks were just simple pictorial instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the meals were split into appetizers, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the ancient cooks were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. As our culinary historical trip moves to more modern times there were some interesting books from the fourteenth century - a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of meals enjoyed by the rich and powerful. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices like coriander, parsley, and basil. These new herbs and spices led to a surge in recipe publications, some of which still exist in private collections. Over the next few centuries, the upper-class families of the West strove to offer the best banquets, and as a result the best chefs and their recipes could command a high salary. Nevertheless, it was during the 1800s that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and recording popular recipes of the day. By the arrival of the twentieth century, cookery publications were greatly in demand due to increased literacy, people having increased leisure time and having more money to spend. The introduction of television brings us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Beef Stew Ii recipe.
