4 lb chuck steak (pot roast), 2-3 inches thick
1 tbsp salt
1 tsp pepper, crushed
2 thyme, fresh sprigs
3 cup onions, thinly sliced
1 1/2 cup carrot, thinly sliced
3 cl garlic, peeled and crush
1/4 cup olive oil or vegetable oil
RED WINE VINEGAR DAY 2
1 tbsp olive oil, for browning meat
4 italian plum tomatoes, chop
2 bay leaf, imported
1/4 cup water
1 cup beef stock
1 chianti or zinfandel, to cover ---------day 4--
1 tbsp all-purpose flour
1 1/2 tbsp beef stock, cold
Directions
Recipe by: Julia Child DAY 1 Remove surrounding fat from meat and cut
into pieces according to its natur
DAY2 Remove meat chunks from casserole. Dry with paper towels.
Transfer vegeta
DAY 3 Bring stew to a simmer on stove top. Then, set it covered in a
300 F oven
DAY 4 Remove from refigerator and skim fat from the surface and
discard. Reheat
You might finish the stew with two dozen small braised onions,
several larg
Recipe by Julia Child. Adapted for electronic use by Jonathan Shanes.
Servings: 6 servings
My Best Beef Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Steak
The History of Recipes
Written recipes as an idea can be observed far back into the distant past, certainly as far into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient records were just basic hieroglyphic instructions for meal preparation.
Much later, in Roman times a roman called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the Romans used a wide range of aromatic flavours, including some that we all recognise for example thyme, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including basil and rosemary. These new spices and herbs prompted a surge in recipe books, many of which are now in private collections. When we get to the twentieth century, cookery books are in high demand, mostly due to higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this My Best Beef Stew recipe.
