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 trace the history of written cooking instructions far back into distant history, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to historians is a collection of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius created a collection of documents describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius also informs us how the ancient Romans made use of many spices and herbs, including a few that will be familiar to modern chefs like basil, mint and dill. Later, we have two books from the 14th Century ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new culinary innovations prompted a surge in cookery books, the majority of which are now in private collections. Over the succeeding few centuries, the rich and powerful families of Europe strove to serve up the best banquets, and because of this chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down recipes of the day. When we get to the twentieth century, cooking books are greatly in demand as a result of increased literacy, leisure time and being a little richer. The TV revolution brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Beef Stew~ President Ronald Reagan's Favorite recipe.
