3 lb lean stew beef in 1 cubes
1 can cream of celery soup(10 oz)
1/2 package dry leek soup mix (2.4 oz)
1 cup dry red wine
1 onion, coursely chopped
5 medium baking potatoes, peeled and
1 cut in eighths
8 carrots, peeled and halved
1 crosswise
2 cup broccoli florets
Directions
Directions: 1. Preheat oven to 350. In 5 qt dutch oven, combine beef,
undiluted soup, dry soup mix, wine, and onion. Mix well. Top with
potato pieces and carrots, mixing in slightly. cover and bake 2
hours. 2. Stir in broccoli, cover and bake 15 minutes. Remove cover
and bake 15 min longer.
From 365 Easy One Dish Meals by Natalie Haughton Typed at you by Helen
Peagram
Servings: 6 servings
Oven Beef Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Soup; Stew
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into distant history, in fact as far back into history as pharonic Egypt, and maybe even further. In practice though, sadly, these ancient recipes were just simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which describe the preparation 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 exhilarated. As we move into Roman times around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into appetizers, main course and afters, something we still use today. Aspicius also describes how the ancient Romans used a good variety of spices and herbs, including a few that will be familiar to modern cooks like thyme, fennel and dill. During the following few centuries, the upper-class families of Wesstern Europe strove to serve the most extravagent meals, and as a result chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes to help cooks of their time. By the advent of the 1900s, cookery publications were greatly in demand mostly as a result of increased literacy, leisure time and being a little richer. The revolution that is television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Oven Beef Stew recipe.
