2 lb beef(cubed)
2 each onions cut in eighths
4 each stalks celery cut diagonally
5 each carrots cut diagonally
12 oz tomato juice
1 tbsp sugar
1 tsp salt
1/4 tsp pepper
1/4 tsp basil
4 each potatoes sliced 1 thick
1/3 cup quick cooking tapioca
Directions
Combine all ingredients except potatoes. Bake at 300 degrees F for 2
1/2 hours. Add potatoes and bake for another hour.
Servings: 8 servings
Company Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into the distant past, at least as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these early recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are some stone tablets in the Sumerian language 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 making anyone who tried it feel wonderful. Progressing into Roman times 25BC a man called Apicius compiled a number of scripts which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius also tells us how the cooks of Roman times were skilled in the use of a wide range of herbs, including some familiar names for example basil, fennel and asafoetida. Continuing our culinary historical journey, there are two books dating from the 1300s : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that appears on menues today, but instead descriptions of the types of meals on the tables of the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations prompted an outbreak in manuscripts on food, some of which are now in private collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe tried to offer the most exotic banquets, and as a consequence, chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe publications became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and writing down the recipes of their peers. When we get to the 20th century, recipe publications are starting to become popular mostly due to more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Company Stew recipe.
