Ingredients
2 1/2 lb beef cubes.(5 cups)
2 tbsp all-purpose flour
1 tbsp paprika
1 tsp chili powder
2 tsp salt
3 tbsp lard
2 sliced onions
1 clove garlic, minced
28 oz can tomatoes
3 tbsp chili powder
1 tbsp cinnamon
1 tsp ground cloves
1/2 tsp dry chrushed red peppers
2 cup chopped potatoes
2 cup chopped carrots
Directions
Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt.
Brown in hot fat in a large Dutch oven. Add onion and garlic and cook
until soft. Then add tomatoes, chili powder, cinnamon, cloves and
peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook
until vegetables are done, about 45 mins.
Servings: 6 servings
Chuckwagon Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup; Stew
The History of Recipes
We are able to track the history of meal recipes way back into ancient history, certainly as far back as ancient Egypt, and maybe even further. However, in the main part, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a series of clay tablets in 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 people feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and dessert, something that is very familiar to us today. He also tells us how the early Romans used many different spices, including a few that will be familiar to modern chefs for example basil, fennel and parsley. As we move on, we have two interesting books which appeared in the 1300s - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that appears on menues today, but instead accounts of the types of meals on the menus of the upper classes. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new herbs and spices led to an explosion in publications on food, some of which are kept safe in private cookery archives. During the following few hundred years, the wealthy families of Europe competed with each other to serve the most exotic meals, and because of this chefs and their recipes were at a premium. Nevertheless, it was during the 19th century that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes of the day. By the advent of the 20th century, recipe books were in high demand, mostly as a result of higher levels of literacy, leisure time and having more disposable income. The revolution that is television brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Chuckwagon Stew recipe.
