1 oil, if needed (pam ok)
2 1/2 lb beef stew meat, + or -
1 cup red wine, i use white too
1 large onion, minced
1 bay leaf
2 clove garlic, minced
1/2 tsp oregano
1/2 cup ketchup
6 medium potatoes, cubed
3 carrots, sliced salt and pepper to
Directions
Saute beef in hot oil or PAM. If you are using a heavy pan; you don't
really need any oil. Remove beef and saute onion and garlic in
juices. Add beef and other ingredients back to pot and cover tightly
and place in a preheated 350 deg oven for about 1 1/2 hours. Check
and stir occasionally.
Servings: 8 servings
My Beef Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the far past, at least as far back into recorded history as ancient Egypt, and possibly even further than that. In practice though, generally, these early recipes were just very basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to food historians are some clay tablets in the Sumerian language 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 having made drinkers feel `blissful`. During the time of the Romans a roman called Apicius created some documents describing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main course and dessert, something we still use today. Aspicius also describes how the Romans made use of many aromatic flavors, including many that are still in use today for example bay, fennel and dill. Moving our culinary historical trip onwards, we find a couple of interesting books which appeared in the 14th Century ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of meals prepared by the chefs of the rich and powerful of the time. In the 15th century, people returning from the crusades brought back many foods and herbs from the holy land, such as parsley and basil. These new culinary innovations prompted a torrent in recipe publications, most of which are kept safe in private collections. Over the next few hundred years, the powerful and rich competed with each other to serve up the most exotic meals, and consequentially cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording the recipes of their peers. When we get to the 1900s, cookbooks are in high demand, mostly as a result of better eduction, people having more free time and having more money to spend. The arrival of TV gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this My Beef Stew recipe.
