Stews have been made since ancient times. The world's oldest evidence of stew was found in Japan, also the place of the origin of fishing equipment. Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire.
3 pounds beef cubes
1/3 cup soy sauce
2 medium onions, sliced
10 1/2 oz. can beef broth
8 oz. tomato sauce
1 teaspoon Worcestershire sauce
2 bay leaves
1 tsp. salt
1/2 teaspoon pepper
1 tsp. paprika
6 medium carrots, quartered
6 medium potatoes, peeled and quartered
1 cup frozen peas, optional
3 1/2 tab. flour
Arrange potatoes in a slow cooker; top with carrots. Add beef: sprinkle with soy sauce, paprika, salt pepper, flour, and onions. Combine broth and tomato sauce; pour over top. Over and cook for 8 hours on low setting.
3 pounds beef cubes
1/3 cup soy sauce
2 medium onions, sliced
10 1/2 oz. can beef broth
8 oz. tomato sauce
1 teaspoon Worcestershire sauce
2 bay leaves
1 tsp. salt
1/2 teaspoon pepper
1 tsp. paprika
6 medium carrots, quartered
6 medium potatoes, peeled and quartered
1 cup frozen peas, optional
3 1/2 tab. flour
Arrange potatoes in a slow cooker; top with carrots. Add beef: sprinkle with soy sauce, paprika, salt pepper, flour, and onions. Combine broth and tomato sauce; pour over top. Over and cook for 8 hours on low setting.
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