2 lb beef chuck or stew meat, cut in 1 c, ubes
1/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cup beef broth
1 tsp worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 tsp paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, sliced
2 tsp kitchen bouquet (optional)
Directions
Place meat in crock pot. Mix flour, salt and pepper and pour over
meat; stir to coat meat with flour. Add remaining ingredients and
stir to mix well. Cover and cook on low (200 degrees) for 10 to 12
hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly
before serving.
From: Crock Pot Recipe Booklet
To cook on the stove:
Mix the flour, salt and pepper together. Coat meat with flour
mixture. In a large fry pan, wok, or Dutch Oven, brown the meat in a
little oil (cooking a little meat at a time until all is browned).
Place meat in a large pot and add about 3 cups beef broth,
Worcestershire, garlic, bay leaf, paprika, carrots, onions and
celery. Stir to mix. Cook over medium heat until it comes to a slow
boil, reduce to low and continue cooking (4 hours or so) until the
liquid is reduced and meat is tender, stirring frequently. Add
potatoes and continue cooking about another 30 minutes or until
potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a
little flour mixed with water to thicken.
Servings: 1 servings
Beef Stew~ Crock #2 Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Crock Pot; Crockpot; Dutch Oven
The History of Recipes
We are able to trace the history of written recipes far back into the distant past, in fact as far as the Egyptians, and maybe even further. Interesting though that maybe, mostly, these early cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in Sumerian which recount 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 wonderful and blissful. Later on, we have a couple of cookery books which date from the 14th Century - a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of meals cooked for the upper classes of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including coriander, parsley, and basil. The introduction of these new tastes was responsible for an eruption in manuscripts on cookery, most of which still exist in academic collections. For the centuries that followed, the rich families of the West competed to lay on the most exotic meals, and because of this the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the 19th century that cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and writing down recipes to help cooks of their time. The introduction of the TV brings us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Beef Stew~ Crock #2 recipe.
