4 tsp oil
2 each large onions, sliced
1 1/2 tsp salt
4 lb lean beef stew meat
1 cup burgundy wine
1 package frozen artichoke hearts
2 package (8 oz) refrigerated biscuits
1 cl garlic, split
1/3 cup flour
1/2 tsp dill weed
1 can beef consomme
1 can mushrooms (drained)
1 butter
1 grated parmesan cheese
Directions
Heat oil. Saute garlic and onions. Remove. Mix flour, salt, pepper.
Dredge meat and brown well. Return onion to pot. Add dill weed, wine,
and consomme. Cover tightly and simmer about 2 hours or until meat is
tender. Cook artichokes 1 minute less than package directions. Add to
meat. Add mushrooms. Mix gently. Taste for seasoning. Pour into 2
1/2 quart casserole. Crown with biscuits (brush with butter and
parmesan cheese). Bake 15 to 20 minutes at 400 degrees. Note: I
usually cook the stew in the pot, add canned artichokes (not
marinated) with the mushrooms, simmer until the mushrooms are done,
and serve with french bread. Eliminates the frozen artichodes, canned
biscuits, and baking.
Servings: 4 servings
Beef Stew~ President Ronald Reagan's Favorite Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into antiquity, in fact as far back into recorded history as the Egyptians, and maybe even further. In practice though, mostly, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to food historians are a few clay tablets in ancient Sumerian which recount the preparation 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 exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes prepared by his fellow Romans. He describes how the meals were divided into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he recounts how the Romans made use of many different aromatic flavours, including some familiar names for example thyme, rue and dill. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the East, including spices such as basil and rosemary. The introduction of these new tastes created an explosion in cookery books, most of which still exist in private libraries. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Beef Stew~ President Ronald Reagan's Favorite recipe.
