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
Written cooking instructions as a concept can be tracked way back into antiquity, certainly as far into history as ancient Egypt, and possibly even further. In practice though, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius compiled a number of documents describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and dessert, something that is very familiar to us today. He also describes how the Romans used many different herbs, including a few you will know for example thyme, mint and asafoetida. Moving our culinary historical trip onwards, there were a couple of interesting recipe books which appeared in the 1300s - one book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian food that appears on menues today, but rather accounts of the types of food on the tables of the upper classes of the time. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas prompted a torrent in recipe books, the majority of which still exist in private collections. By the time we get to the 20th century, cook books were increasing in popularity mostly due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Beef & Mushroom Stew recipe.
