2 lb boneless chuck or beef stew, cut 1-1/2 cubes
1 tbsp vegetable oil
2 tsp salt
1/4 tsp pepper
1 medium onion, slice
1/2 cup water
1/4 tsp marjoram
1 medium green pepper, sliced
1 bay leaf
2 large ribs celery, cut 2 pcs
6 medium potatoes, peel, quarter
2 small zucchini or other squash, unpeeled, cut 1 slices
2 tbsp all-purpose flour
Directions
In a large skillet over medium heat, thoroughly brown the meat in the
oil. Sprinkle half the salt and pepper over the meat. Lift the meat
into a bowl. Saute the onion in the skillet until transparent and
lift out into the crockpot. In the same skillet swirl the water,
scraping up the juices, then turn the liquid into the crockpot. Add
the marjoram, green pepper, bay leaft, celery, potatoes and zucchini.
Sprinkle the rest of the salt and pepper. Place the meat on top and
cook on low for 8 to 10 hours. Before serving, remove the meat and
veggies to a platter and keep warm. Skim 2 tb fat from the top of the
liquid and heat in a skillet. Stir the flour and heat rapidly to make
a smooth sauce. Simmer until the sauce is as thick as whipped cream,
then pour over the meat and veggies.
Servings: 1 servings
Beef Stew With Zucchini Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Crock Pot; Crockpot; Meat
The History of Recipes
We are able to read the history of `recipes` back into history, at least as far back into history as the early Egyptians, and quite possibly further than that. However, these, ancient cookbooks were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts is a series of clay tablets in ancient 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 anyone who drank it feel blissful and exhilarated. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes enjoyed by the Romans. In his publication, he tells us how the meals were split into appetizers, entrees and dessert, something that is very familiar to us today. This early Roman chef recounts how the ancient cooks used many different herbs and spices, including a few that will be familiar to modern chefs for example bay, mint and dill. Over the next few centuries, the powerful families of the West competed to serve up the most exotic banquets, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it was during the 1800s that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes of the day. By the arrival of the twentieth century, recipe books are highly popular due to better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this Beef Stew With Zucchini recipe.
