WOMAN'S DAY; 2/1/94
BASIC STEW
1 1/2 lb boneless beef chuck
1 cup stock
3/4 cup onions, chopped
1/2 tbsp garlic cloves, crushed
THIS VARIATION
3 cup beef stock
1/2 cup water
1/4 cup oyster sauce, or black bean
16 oz mixed vegetables, not thawed
8 oz capellini, thin spaghetti
1 slice green onions, for garnish
Directions
You may substitute lamb or pork shoulder for the beef. Use beef stock
for beef, chicken stock for pork or lamb.
Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all
ingredients to boil in 4-qt pot, cover tightly, reduce heat, and
simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile
all ingredients into crockpot and cook all day on LOW. When done:
skim off and discard fat.
It takes less than 8 minutes to assemble this stew. Then you can pay
it little or no attention as it simmers for about 2-1/2 hours. Make
multiples of the basic stew, then divide stew into 4-serving
portions; refrigerate or in airtight containers for up to 5 days, or
freeze for up to 3 months. Thaw in microwave-safe container on
defrost or in refrigerator for 24 hours.
To assemble: heat basic stew, stock, water, and oyster sauce in 4-qt
pot over medium heat until boiling gently. Stir in vegetables. Coo9k
5 minutes, until thawed and hot. Add pasta and, stirring almost
constantly, cook 3 minutes, until pasta is firm but tender and stock
is thickened.
Lamb and pork would be good here, too. Oyster sauce and black bean
sauce are available in the Asian-food section of your market. Keep in
mind that noodles will continue to absorb liquid, so this stew should
be served immediately. If you're not sure how soon it will be eaten,
cook noodles separately, thicken stock with 2 tb cornstarch stirred
into 1/2 c cold water, and then add cooked noodles just before
serving.
Nutritional information per serving: 548 calories, 47 g protein, 54 g
carbohydrate, 15 g fat, 25% of calories from fat, 111 mg cholesterol,
1701 mg sodium. Exchanges: 2-3/4 starch/bread, 2-1/2 vegetable, 5
lean meat
MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes Submitted By THE LOS ANGELES TIMES
FOOD SECTION, MARCH 31, 1994
Servings: 4 servings
Beef-Noodle Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Crock Pot; Crockpot; Meat
The History of Recipes
It is quite feasible to prove the history of recipes back into ancient history, in fact as far back as the Egypt of the Pharoahs, and maybe even further. Having said that, in the main part, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. During Roman times 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times used a good variety of spices and herbs, including some familiar names for example bay, fennel and asafoetida. Closer to modern times, we have some interesting books published in the 1300s - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that appears on menues today, but rather recipes for the types of food on the menues of the rich and wealthy people of the time. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices led to an eruption in manuscripts on food, some of which still exist in private collections. During the succeeding few centuries, the upper-class families of Europe strove to offer the most extravagent banquests, and because of this chefs and their recipes increased in prestige. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and writing down the recipes of their peers. When we get to the 20th century, recipe publications are starting to become popular mostly as a result of higher levels of literacy, people having increased leisure time and being a little richer. The TV revolution brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Beef Noodle Stew recipe.
