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 quite feasible to follow the history of recipes way back into the distant past, certainly as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe in existence, according to experts are a few 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 anyone who tried it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled a collection of scripts detailing recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient chefs were skilled in the use of many different herbs, including a few that are still present in modern kitchens for example bay, mint and parsley. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab countries, including coriander, basil and rosemary. These new foods and tastes led to an explosion in manuscripts on food, the majority of which still exist in private libraries. Like it or not, the introduction of TV brought us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Oven Beef Stew recipe.
