Ingredients
1 tbsp shortening
1 lb 1-in cubed stew beef
1 large onion, sliced
1/2 cup water
4 small peeled potatoes
1 package frozen peas
1 small carrot, chunked
1 can (15 oz) stewed tomatoes
1 1/2 tsp my seasoning (follows)
Directions
A VERY QUICK AND EASY STEW RECIPE
Heat the cooker. Add shortening. Brown the meat. Add the vegetables,
stewed tomatoes, and water, and place over the meat.
Close the cover securely. Place pressure regulator on vent pipe and
cook 10-12 minutes with pressure regulator rocking slowly. Cool
cooker at once. If desired, make a paste of 1 tablespoon flour and
1/4 cup of water and stir into stew to thicken.
Another method of preparing stew is to cook the meat separately 8-10
minutes, then add the vegetables and cook 5 more minutes with the
presure regulator rocking slowly.
My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part
black pepper. Mix well before measuring and adding to the recipe.
Deidre Anne Penrod, Prodigy Food & Wine Board
Servings: 6 servings
Beef Stew~ Pressure Cooked Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
Experts have traced the existence of recipes back into distant history, certainly as far back into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to academics is a collection of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Moving our culinary historical trip onwards, we have two interesting books published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian curry that is popular today, but rather accounts of the types of food prepared for the nobility of that period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an explosion in books on cookery, many of which still exist in private cookery archives. For the centuries that followed, the rich families of Europe strove to offer the most extravagent banquests, and as a consequence, chefs and their recipes were greatly in demand. Even so, it wasn`t until the 19th century that cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking publications are greatly in demand as a result of more people being able to read, more spare time and being a little richer. The introduction of the TV brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Beef Stew~ Pressure Cooked recipe.
