3 lb stew beef, cubed
1/4 cup butter
1 onion, chopped, medium
8 oz tomato, can
2 garlic, minced, cloves
6 carrot, cut-half
1 celery, chopped, stalks
6 potato, halved, peeled
10 pearl onion, small
2 tbsp parsley
1/8 tsp thyme, ground
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup flour
2 bouillon, beef, cubes
Directions
Lightly salt and pepper beef cubes and coat with flour. In hot
skillet, saute' with butter floured beef cubes until lightly browned.
In a heavy pot saute' onions until clear. Add meat, can of whole
tomatoes,3 cups water*, bouillon, garlic, and parsley, thyme, salt
and pepper. Add 1 cup of red wine if available. Cover, simmer 1 1/2
hours. Then add carrots, celery, potatoes and small onions. Cook
until tender, about 1 hour. *Quantity for standard serving size.
Servings: 6 servings
Beef Stew (Mc) Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into history, at least as far back as the Egyptians, and quite possibly further than that. In practice though, sadly, these old recipes were just very simple hieroglyphic instructions for food preparation.
In fact, the most ancient recipe found, according to academics are a few ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and afters, a very modern way of dining. He also informs us how the ancient Romans were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens such as basil, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices like parsley and basil. The introduction of these new foods and spices led to an eruption in manuscripts on cooking, most of which still exist in private collections. By the advent of the twentieth century, cook books were increasing in popularity as a result of increased literacy, people having increased spare time and having more disposable income. The introduction of the TV gave us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Beef Stew (Mc) recipe.
