Beef & Lentil Stew Recipe

Ingredients

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

It is possible to trace the history of meal recipes back into antiquity, in truth as far as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.

The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful.

Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of documents which described recipes prepared by wealthy Romans. He describes how the meals were divided into starters, main course and desserts, a very modern way of dining. Aspicius also informs us how the Roman cooks were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, rue and parsley.

During the following few hundred years, the powerful families of Europe tried to lay on the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, trying out, and publishing the recipes that were being prepared for the better households.

By the time we get to the 1900s, cooking books were increasing in popularity as a result of more people being able to read, more leisure time and a general increase in wealth.

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We hope you enjoy this Beef & Lentil Stew recipe.

 


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