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
We can read the history of `recipes` far back into distant history, in truth as far as the Egyptians, and maybe further still. However, sadly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history are some tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Later on, we find two interesting cookery books from the 14th Century - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that is popular today, but rather descriptions of the types of meals eaten by the rich and powerful. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including coriander, basil and rosemary. These new herbs and spices caused an explosion in books on cookery, many of which still exist in academic collections. By the advent of the twentieth century, cook books were increasing in popularity due to increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Carbonnade Of Beef recipe.
