Beef Stew #2 Recipe

Ingredients

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Directions

: potatoes
: carrots
: onions
: celery
: beef -- or chicken

1 cn cream of mushroom soup
1 cn tomato soup
1 cn water

Cut into bite size pieces any vegetables you like, mainly, pot.
carrots, onions, celery, etc. Purchase the least expensive piece of
beef or chicken if you prefer and cut it into bite size pieces,
removing most of the fat and marbling. Put it all mixed up into a
crock pot with 1 can of Golden Cream of Mushroom Soup and 1 can of
plain tomato soup, and about 1/2 to 1 can of cold water. Cook 5-8
hurs. on slow or med., and you may not want to use any seasonings
until after the first time. Other than a little pepper, that is all I
have ever needed to add.

Recipe By : ids@virginia.edu (Ileen D. Snow)


Servings: 1 servings

 

 

Beef Stew #2 Recipe brought to you by Recipe Ideas


Categories: Beef; Beef Stew; Crock Pot; Crockpot; Meat


The History of Recipes

Experts have proved the existance of recipes far back into history, certainly as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cook books were just simple hieroglyphic or cunieform instructions for preparing food.

Fascinatingly, the oldest recipe discovered so far, according to academics are some tablets in Sumerian describing 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 wonderful.

During the time of the Roman Empire a roman called Apicius wrote a number of documents describing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into appetizers, entrees and dessert, something we still use today. Additionally, he tells us how the ancient cooks were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens for example thyme, fennel and dill.

As our culinary historical trip moves on a few more years we find a couple of interesting recipe books from the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of meals served to the rich and powerful of the period.

In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new spices and herbs created an outbreak in recipe publications, most of which are now in private libraries.

Over the following few hundred years, the powerful and rich houses competed with each other to lay on the best banquets, and because of this the best chefs and their collection of recipes were at a premium. Even so, it was during the 1800s that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and recording the recipes of their peers.

By the arrival of the 20th century, cook books were in high demand, due to higher levels of literacy, people having increased spare time and having more disposable income.

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We hope you enjoy this Beef Stew #2 recipe.

 


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