1 1/2 lb beef stew meat
2 tbsp cooking oil
2 cup potatoes, cubed
1 cup carrots, in 1 pieces
1 medium onion, cut into thin wedges
1/2 cup celery, sliced
1 package green beans, frozen (9oz)
3 tbsp tapioca, quick-cooking
1 tbsp beef bouillon granules
2 tsp worcestershire sauce
3/4 tsp thyme, dry & crushed
1/2 tsp salt
1/4 tsp pepper
16 oz tomatoes, canned, cut up
1 1/2 cup water
Directions
Cut meat into 1/2" cubes. In a large skillet brown meat, half at a
time, in hot oil. Drain well. In crockpot, combine potatoes,
carrots, onion, and celery. Add frozen beans, tapioca, bouillon,
worcestershire sauce, thyme, salt, and pepper. Stir in browned meat,
undrained tomatoes, and water. Cover; cook on low-heat setting for
10-12 hours or on high-heat setting for 5-6 hours.
Servings: 6 servings
Old-Fashioned Vegetable-Beef Stew Recipe brought to you by Recipe Ideas
Categories: Meat; Soup; Stew; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes back into history, in truth as far back into recorded history as the early Egyptians, and possibly even further. Having said that, mostly, these early cookbooks were just basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts are a few ancient tablets in Sumerian which recount 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, wonderful and blissful`. During Roman times around 25BC a roman called Apicius wrote some documents which described recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. He also tells us how the ancient Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks for example bay, rue and parsley. As our culinary historical trip moves on a few more years we find a couple of interesting cookery books which appeared in the 1300s ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that we all know today, but instead accounts of the types of meals on the menus of the upper classes of that period. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as basil and coriander. These new foods and tastes created an eruption in manuscripts on cookery, the majority of which are kept safe in private cookery archives. During the succeeding few hundred years, the powerful and wealthy houses tried to serve the most exotic meals, and consequentially chefs and their recipe collections became highly prized. However, it wasn`t until the 19th century that cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and publishing recipes of the day. By the arrival of the 20th century, cook books are increasing in popularity mostly as a result of better eduction, more spare time and disposable income. |
We hope you enjoy this Old Fashioned Vegetable Beef Stew recipe.
