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 track the history of transcribed cooking instructions back into distant history, in fact as far back into recorded history as the Egyptians, and maybe even further. In practice though, generally, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As our culinary historical trip moves on a few more years we have two interesting cookery books dating from the fourteenth century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are not about the spicy food that is popular today, but rather descriptions of the types of food prepared by the cooks of the rich people of those days. Over the following few hundred years, the rich families of Wesstern Europe tried to lay on the most exotic banquets, and consequentially the best chefs and their collection of recipes became highly prized. Even so, it was during the nineteenth century the formal cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications are increasing in popularity mostly due to better eduction, people having increased leisure time and disposable income. The introduction of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Oven Beef Stew recipe.
