1 no ingredients
Directions
1 lg onion -- finely chopped
3 cloves garlic -- crushed
1 c celery -- chopped
1 lg potato -- peeled and
: chopped
1 c carrots -- diced
1/2 ts crushed red pepper
1 c fresh mushrooms -- sliced
1/4 c green olive oil
1 lb round steak, trimmed of fat*
: cut into 1" pieces
1 c dry red wine
1/2 ts Italian herb seasoning
1 c fresh parsley -- chopped
1 whole bay leaf
1 c canned tomatoes -- crushed
: and drained
1 sm onion -- cut into rings
In a large skillet, saute the chopped onion, garlic, celery, potatoes,
carrots, crushed red pepper, and mushrooms in the oil for 5 minutes.
Add the steak and stir often to brown lightly.
Add the wine and cook for 3 minutes. Add Italian herb seasoning,
parsley, bay leaf, crushed tomatoes, and onion rings, and cook for 10
minutes. Taste and season with black or cayenne pepper for a more
piccante taste.
Remove the bay leaf. Sprinkle with chopped fresh Italian parsley
before serving.
Recipe By : Elisa Celli's Italian Light Cooking
From: "Izzy And Pj"
~0400
Servings: 4 servings
Beef Stew With Vegetables & Potatoes Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Potato; Soup
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into history, certainly as far into history as early Egypt, and maybe even further. Interesting though that is, generally, these early recipes were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in Sumerian 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 having made drinkers feel exhilarated. As we move into Roman times around 25BC a man called Apicius compiled a number of scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he recounts how the chefs of Roman times made use of many different aromatic flavours, including a few that will be familiar to modern chefs for example basil, rue and parsley. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas prompted a surge in manuscripts on cookery, many of which are now in private collections. During the following few centuries, the wealthy families of Wesstern Europe competed with each other to lay on the most extravagent meals, and consequentially chefs and their recipes were highly sought after. However, it wasn`t until the 1800s that cooking and recipe collections became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes of the day. By the advent of the 1900s, recipe publications are in high demand, mostly as a result of better eduction, leisure time and being a little richer. |
We hope you enjoy this Beef Stew With Vegetables & Potatoes recipe.
