2 lb stewing beef (prime round)
1 lb small irish potatoes
1 bunch small carrots
1/4 lb small onions
2 fresh tomatoes
1 assorted spces (thyme, bay
1 leaves, garlic, etc.,) in
1 cheesecloth bag
2 1/2 pt beef stock
1 salt, to taste
1 pepper, to taste
1 accent - msg
Directions
Stew meat until tender, add vegetables and spices. Cook until
vegetables are done, strain off one cup of stock from stew, thicken
slightly with beef roux mixture. Pour back into stew and let simmer
until ready to serve (about 1/2 hour.) Remove cloth bag of spices.
Makes 6 servings.
Servings: 6 servings
Beef Stew: Eisenhower's Recipe Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into history, in fact as far as early Egypt, and maybe even further. Having said that, sadly, these ancient cook books were just very basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are a few clay 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 wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he recounts how the roman meals were divided into starters, main course and desserts, a style of dining still practiced today. Additionally, he tells us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example basil, mint and parsley. Closer to modern times, we find two books which appeared in the 1300s - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are not about the indian curry that is popular today, but rather recipes for the types of meals prepared by the chefs of the nobility of those days. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new spices and herbs was responsible for an increase in recipe books, many of which still exist in private libraries. By the time we get to the twentieth century, cook books were starting to become popular mostly as a result of increased literacy, leisure time and being a little richer. Like it or not, the introduction of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Beef Stew_ Eisenhower's Recipe recipe.
