Beef & Mushroom Stew Recipe


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

Transcribed cooking instructions as a concept can be observed back into history, in truth as far back into recorded history as early Egypt, and potentially, even further back. In practice though, in the main part, these old records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.

Much later, in Roman times a man called Apicius compiled a few documents which described recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius informs us how the early Romans used many herbs and spices, including a few that will be familiar to modern chefs for example basil, fennel and dill.

Later on, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cuisine, including spices like parsley and basil. The introduction of these new tastes prompted an increase in manuscripts on food, the majority of which are now in private libraries.

The TV revolution brought us celebrity chefs and the demand for the accompanying recipe books.

And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on our site.

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We hope you enjoy this Beef & Mushroom Stew recipe.

 


Beef & Mushroom Stew Recipe, one of many tasty recipes brought to you by Recipes Ideas




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