2 1/2 lb chuck steak
3 tbsp oil
4 large onions, chopped
2 cl garlic, crushed
1 tbsp prepared mustard
2 tbsp flour
1 1/2 cup ale
1 bay leaf
2 sprigs parsley
1/4 tsp peppercorns
1/2 tsp thyme
1 tsp salt
1 tsp sugar
1/4 tsp grated nutmeg
Directions
1>. Preheat oven to 350 deg.F. Trim beef and brown in a skilet in hot
oil. 2>. Transfer beef to a casserole and brown onions in oil. Add
garlic, mustard, and flour. Stir in ale and add the bouquet garni
ingredients, tying them in a small piece of cheesecloth. Add salt,
sugar, and nutmeg. 3>. Pour sauce over browned beef. Cover casserole
and place in the oven for 2 hours.
Servings: 4 servings
Beef Stew With Ale Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beef Stew; Beverages; Meat
The History of Recipes
Written recipes as a concept can be tracked back into ancient history, certainly as far back into history as early Egypt, and possibly even further. Having said that, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to food historians is a series of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created some documents detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, main course and desserts, something we still use today. He also tells us how the cooks of his times were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like basil, mint and dill. Over the following few centuries, the rich families of the West competed to serve up the most extravagent meals, and as a consequence, cooks and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cooking publications were highly popular mostly as a result of more people being able to read, more spare time and having more money to spend. The introduction of television brings us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Beef Stew With Ale recipe.
