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
It is quite possible to trace the history of recipes way back into distant history, certainly as far back into history as pharonic Egypt, and potentially, even further back. Having said that, sadly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount the baking 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 exhilarated. As we move into The time of the romans 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius informs us how the early Romans were skilled in the use of many aromatic flavours, including some familiar names for example basil, fennel and dill. Closer to modern times, there are some interesting books published in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that we all know today, but instead recipes for the types of food prepared by the chefs of the upper classes of the period. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from the East, including coriander, basil and rosemary. These new foods and tastes created an eruption in books on cooking, the majority of which are now in private collections. During the next few hundred years, the wealthy families of the West strove to offer the most extravagent banquests, and as a result the best cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and writing down recipes common in their social group. By the time we get to the twentieth century, cooking books were greatly in demand as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Beef Stew Ii recipe.
