1 1/2 lb boneless beef chuck
16 oz refrigerated sauerkraut or
1 can (1 lb)
1/2 tsp caraway seeds
1 bay leaf
1/4 tsp cracked black pepper
3/4 cup plus
2 tbsp dark brown sugar
1 medium onion, sliced
1 tart apple, sliced
1 can stewedtomatoes (14 1/2 oz.)
1 1/2 tbsp instant blending flour
Directions
Trim excess fat from meat. Cut into 1-inch cubes. Place meat in
microsafe dish. Cover. Microwave at HIGH (100%) power for 5
minutes. Drain sauerkraut well in sieve, pressing with spoon to
remove excess liquid. Spread sauerkraut over beef. Sprinkle with
caraway seeds. Add bay leaf and pepper. Sprinkle with brown sugar.
Add onion and apple. Pour tomatoes over all. Cover. Microwave @
MEDIUM (50%) power for 20 minutes, stirring every 10 minutes.
Sprinkle with instant blending flour. Stir. Cover. Microwave at HIGH
power for 2 minutes. Stir. Serve.
Servings: 4 servings
Microwave Duluth Beef Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Microwave; Soup
The History of Recipes
Academics have found proof that recipes existed back into history, at least as far back into history as the ancient Egyptians, and maybe even further. Having said that, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series 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 drinkers feel exhilarated and blissful. Closer to modern times, there are some recipe books dating from the 1300s ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is familiar to us all today, but instead descriptions of the types of meals prepared for the rich. In the fifteenth century, the Crusaders brought back many spices and herbs from Arab cuisine, including spices such as parsley and basil. The introduction of these new foods and spices was responsible for an increase in manuscripts on food, many of which are kept safe in academic collections. During the succeeding few centuries, the wealthy families of the West competed with each other to offer the most exotic banquets, and because of this chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down the recipes of their peers. By the arrival of the 1900s, recipe publications are in great demand, mostly due to higher levels of literacy, leisure time and being a little richer. Like it or not, the introduction of television brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Microwave Duluth Beef Stew recipe.
