Ingredients
1 1/2 lb cubed stew beef
2 onions, quartered
1 can tomato sauce (small)
5 carrots, cut in chunks
2 tbsp tapioca
1 potatoes
Directions
Mix all ingredients, except potatoes , and place in casserole.
Cover top with raw potatoes. Cover and bake at 250 F. for 4 hrs.
C. Younker--Shreveport, La.
Servings: 6 servings
4 Hour Beef Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
Written cooking instructions as a concept can be observed far back into ancient history, in fact as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that is, generally, these ancient cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in the Sumerian language 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 those who drank it feel blissful and exhilarated. Moving our culinary historical trip onwards, there were a couple of books dating from the fourteenth century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that is popular today, but instead descriptions of the types of food on the menus of the rich and powerful of the time. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices caused a surge in manuscripts on food, some of which still exist in private libraries. Over the succeeding few centuries, the powerful and rich competed with each other to offer the best banquets, and because of this the best chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes to help cooks of their time. When we get to the 20th century, cookbooks are in great demand, due to higher levels of literacy, people having increased leisure time and being a little richer. The TV revolution gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this 4 Hour Beef Stew recipe.
