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
We can track the history of `recipes` far back into history, in truth as far back as pharonic Egypt, and possibly even further than that. Having said that, sadly, these ancient cook books were just primitive pictorial instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to historians are a few tablets in ancient 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 people feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote a few documents which described recipes cooked by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius tells us how the Roman chefs were skilled in the use of a good variety of herbs, including some that we all recognise for example basil, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from middle-east cuisine, such as rosemary and coriander. These new spices and herbs prompted a surge in recipe publications, many of which are kept safe in private cookery archives. For the next few years, the powerful and wealthy tried to offer the most extravagent banquests, and because of this cooks and their recipe collections were much in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes common in their social group. By the advent of the twentieth century, cook books were starting to become popular as a result of higher levels of literacy, people having more spare time and having more money. |
We hope you enjoy this Beef Stew Ro_Tel Style recipe.
