1 1/2 lb beef stew meat
1 tbsp oil
1 cup carrots, sliced thin
1 cup celery, sliced
1 medium onion, sliced thin
1/2 cup green pepper, coarsely chopd
1/4 cup parsley, snipped
4 cup beef broth
1 can tomatoes, canned, cut up(16
1 cup spagetti sauce
2/3 cup pearl barley
1 1/2 tsp basil, dry & crushed
1 tsp slat
1/4 tsp pepper
Directions
Cut meat into 1" cubes. In a large skillet brown meat, half at a
time, in hot oil. Drain well. Meanwhile in crockpot combine carrots,
celery, onion, green pepper, and parsley. Add broth, undrained
tomatoes, spagetti sauce, barley, basil, salt, and pepper. Stir in
browned meat. Cover; cook on low-heat setting for 10-12 hours or on
high-heat setting for 4 1/2-5 hours. Skim off fat.
Servings: 6 servings
Beef-Barley Soup Recipe brought to you by Recipe Ideas
Categories: Beef; Crock Pot; Crockpot; Meat; Soup
The History of Recipes
Written recipes as an idea can be tracked back into the distant past, in fact as far back into history as the ancient Egyptians, and possibly even further than that. However, generally, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a collection of clay tablets in ancient Sumerian which show the making 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 exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals were divided into starters, main meal and afters, a style of dining still practiced today. Aspicius describes how the ancient cooks were skilled in the use of a good variety of herbs, including some that we all recognise for example basil, fennel and parsley. Continuing our culinary historical journey, there are some books which date from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are unconnected to the spicy food that is popular today, but instead recipes for the types of meals enjoyed by the rich and wealthy people of that time. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new foods and spices was responsible for an eruption in cookery books, many of which are now in private collections. Over the succeeding few centuries, the powerful families of Wesstern Europe strove to serve the most exotic meals, and because of this cooks and their recipes became highly prized. Nevertheless, it was during the 19th century the formal cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and writing down recipes of the day. When we get to the twentieth century, recipe publications were greatly in demand mostly due to higher levels of literacy, people having more free time and disposable income. The TV revolution brought us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Beef Barley Soup recipe.
