1 lb lean ground beef
1/2 cup onion, chopped, 1 md
1 each clove garlic, minced
4 oz mushroom stems & pieces, 1 cn
16 oz stewed tomatoes, 1 cn
1 each celery stalk, sliced
1 each carrot, lg, sliced
1 cup lentils, uncooked
3 cup water
1/4 cup red wine, optional
1 each bay leaf
2 tbsp parsley, snipped
1 tsp salt
1 tsp beef bouillon, instant
1/4 tsp pepper
Directions
Cook and stir the meat, onion and the garlic in a Dutch oven until
the meat is brown. Drain off the excess fat. Stir in the undrained
mushrooms, and the remaining ingredients. Heat to boiling then reduce
the heat, cover, and simmer, stirring occasionally, until the lentils
are tender, about 40 minutes. Remove the bay leaf and serve.
Servings: 6 servings
Beef & Lentil Stew Recipe brought to you by Recipe Ideas
Categories: Bean; Beef; Beef Stew; Dutch Oven; Meat
The History of Recipes
Academics have proved the existence of recipes way back into the far past, at least as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that is, these, early records were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians are some tablets in the Sumerian language 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 making drinkers feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Additionally, he describes how the Roman chefs used a good variety of herbs, including many that are still in use today for example thyme, fennel and parsley. Over the next few centuries, the upper-class families of Europe competed with each other to serve up the most extravagent banquests, and because of this chefs and their recipe collections could command a high salary. However, it wasn`t until the 1800s that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording recipes common in their social group. By the arrival of the twentieth century, cooking books are in high demand, as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Beef & Lentil Stew recipe.
