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
Academics have proved the existence of recipes far back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, in the main part, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient chefs made use of many herbs and spices, including many that are still in use today like basil, rue and dill. In the 15th century, people returning from the crusades brought us many foods and spices from Arab countries, including spices such as rosemary and coriander. These new foods and spices caused a torrent in books on cookery, the majority of which still exist in private libraries. By the arrival of the twentieth century, cookery books are in great demand, as a result of more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Beef Stew With Zucchini recipe.
