Ingredients
2 lb beef chuck
1 1/3 cup white wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp fresh ground pepper
1 bay leaf
2 cl garlic, peeled and crushe
1 tsp minced fresh thyme
2 narrow strips orange peel
2 cup dry red wine
2 tbsp minced parsley, for garnish
1 buttered noodles
1 for accompaniment
Directions
Trim meat of excess fat and cut into 2-inch cubes. In a large bowl,
whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay
leaf, garlic, thyme, and orange peel. Add meat, cover bowl with
plastic wrap, and refrigerate for 12 to 18 hours. Drain meat,
reserving marinade. Pat meat dry with paper towels.
2. In a Dutch oven or large skillet with lid, heat remaining 2
tablespoons olive oil over moderately high heat. Brown meat well on
all sides. Add wine and reserved marinade. Bring to a simmer and
cook, uncovered, for 3 minutes. Reduce heat to maintain a bare
simmer. Cover and cook until meat is meltingly tender (about 3
hours). For best flavor, allow stew to cool to room temperature, then
refrigerate, covered, overnight. Reheat gently to serve. Ladle stew
into warm soup bowls, over buttered noodles, if desired, and garnish
each serving with parsley.
Preparation Time: the C
Servings: 6 servings
Provencal Beef Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Soup; Stew
The History of Recipes
We are able to trace the history of `recipes` far back into antiquity, in fact as far as ancient Egypt, and possibly even further. Having said that, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a collection of 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 anyone who tried it feel `blissful`. As we move into The time of the romans around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and desserts, a very modern way of dining. He also informs us how the cooks of Roman times used many different herbs and spices, including a few that will be familiar to modern chefs like thyme, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab countries, such as parsley and basil. The introduction of these new foods and spices led to an increase in books on cookery, the majority of which are now in private libraries. During the next few centuries, the upper-class families of the West strove to offer the most extravagent meals, and as a consequence, cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery publications were greatly in demand mostly as a result of more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Provencal Beef Stew recipe.
