Ingredients
1 lb lean beef stew meat
1 nonstick cooing spray
1 cup chopped onion
2 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp pepper
3 cup crimini or button mushrooms
1 (about 1/2 pound), halved
1 cup dry vermouth
1 cup low-salt chicken broth
3 tbsp fresh orange juice
1 tsp died basil
1/2 tsp dried thyme
3 garlic cloves, crushed
1 can diced tomatoes, (14.5 ounce)
1 undrained
1 flat-leafed parsley sprigs
1 (optional)
Directions
Trim fat from beef; cut beef into 1-inch cubes Coat large skillet with
nonstick cooking Spray, place over medium-high heat until hot. Add
beef and onion; saute 5 minutes. Combine flour, salt and pepper,
sprinkle over beef mixture, and cook 1 minute, stirring constantly.
Add remaining ingredients (except parsley) and bring to a boil.
Reduce heat and simmer, uncovered, 40 minutes or until beef is
tender, stirring occasionally. Garnish with parsley, if desired.
Makes 4 servings.
NOTE: Serve with Green chili Cornsticks for a quick meal.
Per serving: Calories 291 Fat 9.4g Cholesterol 86mg Sodium 608mg
Percent calories from fat 29%
Dallas Morning News 10/9/96 Typos by Bobbie Beers
Servings: 4 servings
Beef & Mushroom Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Mushroom; Soup
The History of Recipes
We can read the history of `recipes` way back into distant history, certainly as far as early Egypt, and maybe even further. However, generally, these ancient cookbooks were just primitive hieroglyphic instructions for meal preparation.
Progressing into The time of the romans 25BC a roman called Apicius wrote a number of documents which described recipes cooked by the Romans. In his publication, he tells us how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times used many different spices and herbs, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in cookery books, the majority of which are kept safe in private collections. By the arrival of the twentieth century, cook books were starting to become popular mostly as a result of higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Beef & Mushroom Stew recipe.
