6 slice bacon,cooked and crumbled,
1 reserve drippings
2 lb beef stew cubes
1 clove garlic,chopped
3 medium carrots,pared and sliced
1 large sweet onion,cut into wedges
3 tbsp flour
1/2 tsp thyme leaves
1 can 12 0z beer
1 cup water
4 tsp beef flavor instant bouillon
1 or 4 bouillon cubes
2 tsp vinegar
1 tsp brown sugar
1/8 tsp pepper
Directions
in skillet, brown meat, onion, and garlic in drippings from bacon.
place in lg baking dish. in skillet, stir flour into drippings, cook
and stir until smooth. add beer, water, bouillon, vinegar,
sugar,thyme and pepper. bring to a boil. cook and stir until slightly
thickened. pour over meat add carrots. cover. bake at 350 degrees for
1 1/2 hours or until tender. serve with noodles garnish with parsley
and bacon. refrigerate leftovers. personal note: My family loves this
recipe but I must double it! not enough for my family of 5.
Servings: 6 servings
Carbonnade Of Beef Recipe brought to you by Recipe Ideas
Categories: Meat; Stew
The History of Recipes
Academics have found proof that recipes existed far back into distant history, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these old cook books were just very simple pictorial instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in the Sumerian language 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 having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy Romans. In his publication, he tells us how the meals were divided into appetizers, entrees and desserts, something that is very familiar to us today. He also recounts how the Roman cooks made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example thyme, rue and parsley. Closer to modern times, we find some recipe books published in the 1300s ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that appears on menues today, but rather accounts of the types of meals on the menus of the nobility of that time. In the fifteenth century, people returning from the crusades brought back many foods and spices from Arab cuisine, including spices such as parsley and basil. The introduction of these new tastes led to an outbreak in books on cookery, some of which still exist in private cookery archives. By the arrival of the 1900s, cookbooks are in great demand, as a result of higher levels of literacy, leisure time and being a little richer. Like it or not, the introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Carbonnade Of Beef recipe.
