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
Food historians have tracked the existance of recipes back into ancient history, certainly as far into history as the early Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient recipes were just basic hieroglyphic or cunieform instructions for meal preparation.
As our culinary historical trip moves on a few more years we have a couple of interesting recipe books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the curry that appears on menues today, but rather descriptions of the types of meals on the menus of the rich people of those days. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including parsley and basil. The introduction of these new herbs and spices led to an explosion in manuscripts on food, some of which are now in academic collections. Like it or not, the introduction of television brings us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this My Beef Stew recipe.
