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 recipes as a concept can be found way back into distant history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cookbooks were just very basic pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a series of clay tablets in Sumerian which describe the baking 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 tried it feel exhilarated. Moving our culinary historical trip onwards, there were a couple of interesting books published in the fourteenth century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is served today, but instead descriptions of the types of meals prepared for the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy lands, including spices like coriander, parsley, and basil. These new spices and herbs created an eruption in recipe publications, the majority of which are now in private collections. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and consequentially the best chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and writing down recipes of the day. When we get to the 20th century, cookery publications were in high demand, as a result of better eduction, people having increased free time and a general increase in wealth. The arrival of TV brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Beef Stew #1 recipe.
