4 Hour Beef Stew Recipe


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

 

 

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Categories: Beef; Beef Stew; Meat; Soup; Stew


The History of Recipes

We are able to read the history of `recipes` way back into the far past, at least as far into history as early Egypt, and maybe further still. However, generally, these old records were just very basic hieroglyphic or cunieform instructions for meal preparation.

As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, entrees and afters, something we still use today. He also informs us how the ancient Romans used many spices and herbs, including a few that are still present in modern kitchens such as basil, mint and dill.

During the next few centuries, the upper-class families of Wesstern Europe competed to offer the most extravagent meals, and as a consequence, the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, testing, and recording popular recipes of the day.

By the advent of the 20th century, cooking books are in great demand, mostly as a result of more people being able to read, people having more leisure time and having more money to spend.

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We hope you enjoy this 4 Hour Beef Stew recipe.

 


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