Ingredients
1 no ingredients
Directions
1 pk beef
4 lg potatoes
4 carrots
1 onion -- cooking
2 bay leaves
1 cn peas -- optional
Brown the beef with the onions in a large pot. Once the meat is
brown add 3 cups of water and bay leaves. Heat over medium heat while
you peel the potatoes and carrrots. Add potatoes and carrots to the
stew pot. Cover with water. Bring to a boil. Cook until potatoes are
tender. Mix up a flour and water mixture to thicken the stew. Add it
right to the pot. No need to remove the meat/veggies. Stir well to
make sure you don't get lumps. Add pepper/salt/whatever you like for
spices. I sometimes add garlic when rowning the meat. Oregano is a
nice touch as well. Once the stew is thickened you can serve it.
Sometimes I make dumplings with the stew. I usually buy a box of
Bisquick as it has a recipe on it. Unfortunately I cannot relay the
recipe to you as I don't have any in the house at the moment. You
would have to talk to my grandmother if you wanted to make them from
scratch. Isn't that the way it always is.
Recipe By : gmccague@sol.UVic.CA (Gordon McCague)
Servings: 1 servings
Beef Stew #1 Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
Written cooking instructions as an idea can be found way back into the distant past, certainly as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these old records were just primitive pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to food historians are a few stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Moving our culinary historical trip onwards, there are a couple of cookery books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books are not about the curry that we all know today, but instead recipes for the types of food cooked for the rich and powerful of those days. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including spices like rosemary and coriander. The introduction of these new herbs and spices caused an increase in manuscripts on food, the majority of which are now in private collections. Over the next few hundred years, the powerful families of the West competed to lay on the most exotic banquets, and because of this the best chefs and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and publishing recipes of the day. When we get to the 1900s, recipe books are highly popular due to higher levels of literacy, people having increased spare time and having more money to spend. The arrival of TV brought us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Beef Stew #1 recipe.
