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
It is actually possible to trace the history of written cooking instructions way back into history, certainly as far as the ancient Egyptians, and possibly even further than that. In practice though, in the main part, these old cook books were just basic pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to historians is a collection of tablets in ancient Sumerian which describe the baking 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`. As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents detailing recipes prepared by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and desserts, a very modern way of dining. Additionally, he describes how the cooks of Roman times used a wide range of herbs, including some that we all recognise like thyme, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, such as basil and rosemary. The introduction of these new tastes was responsible for a torrent in recipe books, the majority of which are now in private collections. During the following few centuries, the upper-class families of the West competed to lay on the most exotic banquets, and as a result cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that cookery and cookery books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. The revolution that is television brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this My Beef Stew recipe.
