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
It is quite possible to prove the history of recipes far back into ancient history, certainly as far as the Egypt of the Pharoahs, and maybe even further. However, sadly, these early cook books were just simple hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to academics is a series of tablets in ancient Sumerian which show 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. During Roman times 25BC a roman called Apicius created a collection of documents detailing recipes prepared by wealthy Romans. In his works, he describes how the meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including some familiar names such as thyme, fennel and asafoetida. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices was responsible for a torrent in manuscripts on food, the majority of which are kept safe in private libraries. During the succeeding few centuries, the rich and powerful families of the West competed to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Carbonnade Of Beef recipe.
