ADD FIRST TO POT
1 can crushed tomatoes (16oz.)
2/3 cup dry red wine or water
1/2 cup beef broth
1/4 cup quick cooking tapioca
1 tbsp sugar
2 tsp dry herbs, your choice
2 tsp salt
2 each small bay leaves
1/2 tsp pepper
ADD SECOND TO POT
3 lb boneless chuck roast
ADD THIRD TO POT
1 lb carrots, cutup
4 each ribs celery, cutup
3 each medium onions, quartered
Directions
PREHEAT OVEN TO 325 DEG F. IN A LARGE POT, COMBINE ALL THE LIQUID AND
SPICES. ADD IN 3 LBS. CUBED BEEF (BONELESS CHUCK). ADD ALL
VEGETABLES. STIR TO MIX. COOKED, COVERED, FOR 3 HOURS. STIR TWICE
DURING COOKING. DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING.
MAKES 8 SERVINGS, EACH = 318 CALORIES, 39 g PROTEIN, 17 g CARBO, 10 g
FAT, 100 mg CHOL, 836 mg SODIUM. EACH SERVING = 28.8 % CALORIES FROM
FAT. NOTE: FOR FAMILY - SERVE STEW AS IS OVER BUTTERED NOODLES. FOR
COMPANY - ADD 12 OUNCES OF MUSHROOMS AND 2 TABLESPOONS COARSE-GRAIN
DIJON MUSTARD. ADD 10 OUNCES FROZEN PEAS ABOUT 5 TO 6 MINUTES BEFORE
SERVING, STIRRING WELL TO MIX IN. FOR PARTY SERVE WITH MASHED
POTATOES OR YOUR FAVORITE PASTA.
Servings: 8 servings
Beef Stew For Family Or Party Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Party; Soup
The History of Recipes
It is quite feasible to follow the history of recipes far back into distant history, certainly as far back into history as pharonic Egypt, and maybe further still. Interesting though that maybe, in the main part, these ancient cookbooks were just very basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe found, according to historians are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius tells us how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including some familiar names for example basil, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the East, including spices like rosemary and coriander. These new spices and herbs prompted a torrent in books on cookery, some of which still exist in private collections. For the decades that followed, the upper classes strove to serve up the most exotic meals, and as a result the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and writing down the recipes of their peers. By the time we get to the 1900s, cookery books are greatly in demand mostly due to increased literacy, people having increased spare time and having more money. The arrival of television gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Beef Stew For Family Or Party recipe.
