1 can golden mushroom soup
1 can onion soup (not creamed)
1 can cream of celery soup
1/2 can water
3 lb beef stew meat (cut in small
Put all 3 soups, can of water and stew meat in covered casserole. You
do not have to brown meat before baking. Cook 4 to 5 hours at 325
degrees. This makes a delicious gravy without adding anything else.
Servings: 1 servings
Beef Casserole Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Main Dish; Meat; Stew
The History of Recipes
Written cooking instructions as a concept can be traced way back into the far past, in truth as far back into history as ancient Egypt, and quite possibly further than that. Having said that, generally, these early records were just simple hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to academics are a few ancient tablets in ancient Sumerian which describe 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 anyone who drank it feel blissful.
Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into appetizers, main meal and desserts, a very modern way of dining. Aspicius also informs us how the ancient cooks made use of many different spices, including some that we all recognise such as basil, mint and dill.
As our culinary historical trip moves to more modern times we have a couple of interesting cookery books which date from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the spicy food that we all know today, but rather accounts of the types of meals eaten by the rich and wealthy people of the period.
In the 15th century, knights returning from the crusades brought back many new spices and herbs from the East, including basil and coriander. The introduction of these new foods and spices led to an explosion in books on cooking, the majority of which are now in private cookery archives.
Over the following few centuries, the upper-class families of Europe tried to serve the most exotic meals, and as a result the best cooks and their recipe collections were at a premium. Nevertheless, it was during the 19th century that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording popular recipes of the day.
When we get to the 1900s, cooking books are increasing in popularity mostly due to increased literacy, more leisure time and having more disposable income.
The arrival of TV brings us celebrity chefs and the recipe books that accompanied them.
Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on this recipe site.
We hope you enjoy this Beef Casserole recipe.