Ingredients
2 lb stewing beef, cubed
1/4 cup flour (all purpose)
1/2 tsp salt
1/4 tsp black pepper
2 cup beef stock
1/2 cup dry red wine
1 can tomatoes 14oz drained
5 carrots, sliced
2 onions, sliced
1 1/2 cup mushrooms, sliced (1/4 lb)
1/2 tsp rosemary, crushed and dried
Directions
In a bag, toss beef with flour, salt and pepper. Arange beef on a
baking sheet; bake in 500 F (260 C) oven for 10 to 15 minutes or
until lightly browned. Meanwhile in a large Dutch oven, combine
beef-stock, wine, carrots, onions mushrooms and rosemary, breaking up
tomatoes with a fork; bring to the boil. Add browned beef; bake in
300 F (150 C) oven for 2 hours or until beef is tender.
Servings: 6 servings
Saucy Beef Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Soup; Stew
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into history, certainly as far into history as the early Egyptians, and possibly even further. Having said that, in the main part, these ancient recipes were just basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe found, according to food historians is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius compiled a collection of scripts describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. Additionally, he tells us how the chefs of Roman times made use of many different herbs, including some familiar names such as basil, rue and asafoetida. Continuing our culinary historical journey, there were a couple of interesting recipe books from the 1300s - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that we all know today, but rather recipes for the types of food eaten by the upper classes. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, such as coriander, parsley, and basil. These new foods and spices prompted an increase in recipe books, most of which still exist in private libraries. Over the succeeding few hundred years, the rich and powerful families of Europe competed with each other to lay on the best banquets, and as a result cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down popular recipes of the day. When we get to the twentieth century, cookery publications are in high demand, due to increased literacy, more spare time and having more money to spend. The TV revolution brings us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Saucy Beef Stew recipe.
