1 lb stew beef
1/4 cup flour
1/2 cup chopped onion
3 tbsp oil
1 tsp salt
1 cup tomato juice
1/4 tsp garlic powder
1/8 tsp pepper
1 cup carrots
1 cup potatoes
1/2 tsp salt
1/2 cup celery
1 cup water
1/2 tsp worcestershire sauce
Directions
Dredge cut meat in flour and brown in oil. Add onion, tomato juice,
salt, pepper and garlic powder. Stir and pressure cook for 15
minutes. Add potatoes, carrots, celery, 1/2 tsp salt, worcestershire
saue and water. Pressure cook 15 minutes. Thicken sauce and serve.
Servings: 4 servings
Pressure Cooker Beef Stew Recipe brought to you by Recipe Ideas
Categories: Meat; Pressure Cooker; Soup; Stew
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into antiquity, certainly as far into history as early Egypt, and maybe further still. Interesting though that is, sadly, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to academics are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few documents describing recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main course and desserts, a style of dining still practiced today. He also tells us how the ancient chefs were skilled in the use of many spices, including a few you will know such as basil, fennel and dill. In the 15th century, people returning from the crusades brought us many foods and herbs from the holy land, including coriander, basil and rosemary. These new foods and tastes was responsible for a torrent in recipe books, many of which still exist in academic collections. Over the following few centuries, the rich and powerful families of Europe competed with each other to lay on the most exotic meals, and consequentially the best cooks and their recipes were much in demand. However, it was during the nineteenth century that cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. The arrival of TV brings us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Pressure Cooker Beef Stew recipe.
