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
It is quite feasible to trace the history of transcribed cooking instructions back into the distant past, in fact as far as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered so far, according to food historians are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient Romans were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. For the centuries that followed, the wealthy families of the West competed with each other to serve up the most extravagent banquests, and because of this cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and recording recipes of the day. By the time we get to the 20th century, cooking books were in high demand, as a result of higher levels of literacy, people having more spare time and having more money to spend. The introduction of the TV brought us cooking programs 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 everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Provencal Beef Stew recipe.
