Princes Beef Stew 392g (Hearty Goodness, Rich and Delicious)

Description

Princes Beef Stew

Hearty Goodness, Rich and Delicious!

Tender pieces of beef in a rich gravy with potatoes, carrots and peas. Serve with crusty bread or your favourite vegetables for a quick easy meal.

This Beef Stew is delicious served with Yorkshire puddings and green beans.
It is tasty, hearty, and also great for shepherd pie filling and a base for slow cooker.

Time to eat? If you’re using the hob empty the can into a small pan. Heat gently for about 5 mins, giving it a stir every minute or so. Carefully pour and eat up.

If you’re microwaving, empty the can into a microwavable container and cover, pop in the microwave for 3 mins (750 watt – high) stirring half way through. Leave for 2 mins, take off the cover carefully and stir before eating

For generations, families have reached for Princes for something tasty for breakfast, lunch or dinner.

From Tuna, to peach slices, to corned beef. We’ve lovingly developed a wide range of tasty, high quality food and drink products to help you and your family eat healthier and fit a good diet around your busy lives.

For almost 150 years, our commitment to providing high quality, delicious, healthy and affordable food and drink has never changed.

History:
Tinned meat: method of preservation

It fed the troops at war, often representing the only available sustenance. It then became a last-minute dinner saver, an economic product and the perfect ally for those who have little (or no) familiarity in the kitchen.

The very birth tin preservation was a real revolution in the food sector: as we know, it was the French pastry chef Nicolas Appert who in the 18th century invented the method of vacuum sterilizing jars thanks to hermetic closure with boiling water, an intuition by Italian Lazzaro Spallanzani the year before, who did not continue his research.

Appert, however, did not patent the sterilization method. The British John Hall and Bryan Donkin developed the “appertization” technique, the same ones who for the first time, in 1810, replaced the glass used by the pastry chef with tinplate containers, a material already existing from the second half of the 13th century but until then little used.

It was the two partners who understood its value and thus pushed the use of this material particularly suitable for food preservation, as well as being more resistant and lighter than glass. Features that earned tin containers a place of honour among the provisions of navigators, who needed food that could last for a long time and withstand bad weather and shocks.

Tinned meat, the provision of navigators
Before then, although less safely stored, dried meat and smoked fish were still brought on board ships during expeditions: actually for a long time they were the only foods available to sailors, who did not consume fruit and vegetables.

Therefore by not integrating vitamin C – they began to get sick with scurvy, a disease that from the 16th century decimated crews. James Cook, the English explorer confronted the disease during the first expedition in the south Pacific Ocean in 1768, introducing barrel sauerkraut to make sure his men supplemented their diet with the right amount of vegetables.

But the actual first tin on board came in 1818, thanks to another Englishman, John Ross, who introduced Donkin & Gamble’s tinned meat and vegetable cans. A few years later, from 1845 to 1847, it was precisely those cans that fed the crews of Sir John Franklin’s ships, headed for the North Pole and which were trapped in the glaciers for two years.

The invention and spread of canned food is therefore to be linked to England: even the first American canned food factories, in fact, still used tins imported from the United Kingdom (tin production in the United States only began in 1870).