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
Historians have found proof that recipes existed way back into the far past, certainly as far into history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these ancient cookbooks were just basic pictorial instructions for preparing food.
Later on, in Roman times 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius recounts how the cooks of Roman times used many aromatic flavours, including many that are still in use today for example thyme, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought back many foods and spices from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices prompted an increase in books on cookery, the majority of which are now in private libraries. By the arrival of the 1900s, cooking books are in high demand, as a result of increased literacy, increased leisure time and disposable income. |
We hope you enjoy this 4 Hour Beef Stew recipe.
