3 lb cubed stew beef
1/4 cup butter
1 each medium chopped onion
1 can tomato (8-oz)
2 each cloves minced garlic
6 each carrots cut in half
2 each stalks celery(chopped)
6 each potato (peeled & halved)
10 each small pearl onion
2 tbsp parsley
1/8 tsp ground thyme
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup flour
2 each cubes beef bouillon
3 cup water
1 cup red wine
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 Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
Experts have proved the existance of recipes far back into the far past, in fact as far back as ancient Egypt, and maybe further still. Having said that, these, early cook books were just primitive pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, in Roman times 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius informs us how the cooks of Roman times made use of a wide range of spices and herbs, including some familiar names for example thyme, mint and dill. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the holy lands, including spices like basil and rosemary. These new spices and herbs prompted an explosion in books on cookery, most of which are kept safe in private collections. During the succeeding few hundred years, the rich families of Wesstern Europe strove to lay on the most exotic meals, and consequentially the best chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the 19th century that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes common in their social group. Like it or not, the introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Beef Stew recipe.
