3 lb lean stewing beef cut into 1 1/2-i, n cubes
1 flour for dredging
5 tbsp vegetable oil
2 large onions peeled and thinly sliced
2 garlic cloves peeled and minced
1 salt
1 freshly ground black pepper
12 oz beer
2 lb sauerkraut rinsed and squeezed dry
2 tbsp marjoram
2 tbsp dark brown sugar
1 tsp celery seed
1 bay leaf
3/4 cup pitted green olives, sliced
1 cup cream (optional)
1/2 cup minced flat-leaf parsley for garni, sh
Directions
PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of
oil in a Dutch oven. Add only enough meat to cover the bottom of the
pan without crowding and brown on all sides, scraping and turning the
cubes so that they don't burn. Remove the meat with a slotted spoon
to a bowl, and continue until all the meat is browned, adding fresh
oil as needed. If the oil has burned or more oil is needed, add the
remaining 2 tablespoons of oil to the pot. When it is hot, add the
onions and cook for 6-to-7 minutes more, stirring frequently until
they are light brown and soft. Stir in the garlic. Add the meat,
salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed,
bay leaf and olives and stir to mix well. Cover and transfer the
casserole to the oven for 1 1/2 hours. Stir occasionally. After the
meat is tender, remove the bay leaf, skim off any excess fat and stir
in the cream, if desired. Add the parsley.
Servings: 8 servings
Belgian Beef Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Dutch Oven; Meat; Soup
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into the distant past, in fact as far into history as the early Egyptians, and possibly even further. However, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to academics is a collection of ancient 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 making those who drank it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into appetizers, main meal and desserts, a very modern way of dining. This early Roman chef tells us how the ancient cooks used a good variety of herbs and spices, including some familiar names like basil, rue and parsley. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new herbs and spices led to an eruption in books on cookery, the majority of which still exist in private cookery archives. By the time we get to the twentieth century, cookbooks were greatly in demand due to better eduction, more free time and having more disposable income. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Belgian Beef Stew recipe.
