Khalia - Georgian Spicy Beef Stew Recipe


Ingredients

1 1/2 lb beef chuck boneless cubed 1/2
3 tbsp olive oil
3/4 cup beef stock
3 each onions chopped fine
2 tsp tamarind concentrate
2 1/2 tbsp tomato paste
1/2 tsp paprika hungarian hot
1/4 tsp fenugreek ground
3/4 tsp coriander seeds crushed
1 tsp tarragon dried
1 salt to taste
1 1/2 tsp black pepper freshly ground
3 each garlic cloves minced fine
3 tbsp cilantro leaves chopped
1/4 cup walnut pieces finely chopped
1 tbsp sugar or honey


Directions

Heat the oil over med-high heat in a large cast iron
skillet. Add the beef, onions, and garlic and cook
while stirring for 12-15 minutes. Combine the hot beef
stock, with the tomato paste & the tamarind
concentrate in a bowl and alow to stand until all of
the tamarinf concentrate is disolved, approx. 8-10
minutes. Add this mixture to the beef as well as all
of the other ingredients, reduce heat to low, cover
and simmer for 1 1/2 hours. Be sure to stir
occassionaly. Add stock as needed if the liquid
reduces too much. Add the sugar and walnuts and simmer
for 15 more minutes.


Servings: 4 servings

 

 

Khalia - Georgian Spicy Beef Stew Recipe brought to you by Recipe Ideas


Categories: Beef; Beef Stew; Meat; Soup; Stew


The History of Recipes

It is possible to read the history of written recipes back into history, in fact as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.

In fact, the most ancient recipe in existence, according to experts is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful.

Later on, in The time of the roman empire 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius informs us how the Roman chefs used many different spices and herbs, including some that we all recognise such as basil, fennel and parsley.

Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an explosion in manuscripts on cookery, the majority of which are kept safe in academic collections.

For the decades that followed, the wealthy families of Wesstern Europe strove to offer the most extravagent meals, and as a consequence, the best chefs and their recipes became highly prized. Even so, it wasn`t until the 19th century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down popular recipes of the day.

By the time we get to the 1900s, recipe publications are greatly in demand mostly as a result of more people being able to read, people having increased spare time and disposable income.

The arrival of television brought us TV chefs and the demand for the accompanying recipe books.

And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on this site.

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We hope you enjoy this Khalia Georgian Spicy Beef Stew recipe.

 


Khalia - Georgian Spicy Beef Stew Recipe, one of many tasty recipes brought to you by Recipes Ideas




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