2 tbsp all-purpose flour
1 lb beef stew meat, cubed
2 tbsp vegetable oil
3 cup vegetable juice cocktail
1 can ro*tel whole tomatoes and green chi, lies (10 oz)
1/2 cup chopped onion
2 beef bouillon cubes
2 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried thyme
2 1/4 cup cubed, peeled potatoes
2 cup sliced carrots
1 cup sliced celery
Directions
Place flour in a food storage bag; add meat cubes a few at a time,
shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in
juice, RO*TEL, onion, bouillon, garlic, basil and thyme. Heat to a
boil; reduce heat. Cover and simmer 1 to 1 1/4 hours. Add potatoes,
carrots and celery. Cover and simmer an additional 45 minutes or
until tender.
Servings: 6 servings
Beef Stew Ro*Tel Style Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Dutch Oven; Meat; Soup
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into the distant past, in fact as far back into history as the early Egyptians, and possibly even further than that. In practice though, in the main part, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to academics are a few stone tablets in the Sumerian language which show 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 exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. He also tells us how the ancient chefs made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from the East, such as parsley and basil. The introduction of these new tastes caused an explosion in cookery books, some of which still exist in academic collections. Over the following few centuries, the upper classes strove to serve the most exotic banquets, and as a result cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. The arrival of TV gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Beef Stew Ro_Tel Style recipe.
