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
Experts have traced the existence of recipes way back into distant history, in truth as far back as early Egypt, and possibly even further than that. Interesting though that is, these, old records were just very simple pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move on, there are some interesting books which appeared in the fourteenth century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian food that we all know today, but instead descriptions of the types of food on the menus of the rich people of that time. During the following few hundred years, the wealthy families of the West strove to offer the most exotic meals, and as a consequence, the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording popular recipes of the day. By the advent of the 20th century, cooking books were greatly in demand mostly as a result of more people being able to read, people having increased spare time and having more money to spend. The revolution that is television brought us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Pressure Cooker Beef Stew recipe.
