A Divine, One Pot Sweet Stew for the Holidays that You Can’t Refuse.

This recipe has almost every vitamin and mineral known to man in it. The dried fruit is especially rich in vitamin A, beta carotene and all manner of trace minerals, including an iron that will ease, rather strain your bathroom habits. The more vegetables you add to it, the better for your waistline. Don’t add tomatoes however, as it will cause heartburn or the now famous “reflux.” Serves 6 –8
2 lbs cubed beef or lamb. I prefer the lamb as it lends itself more delicately to the sweet
dried fruit. Try to use the organic grass fed meats as
they are more flavorful and your arteries will appreciate it.
See Grassland Beef on this website under Affiliates, for
Convenience and better prices.
2 tablespoons butter or oil
3 large carrots peeled and sliced
2 medium onions, sliced
3 sticks of celery
2 cloves of chopped or crushed garlic
1 teaspoon dried dill – this and the mint added later are helpful in alleviating the
possibility of a little after-dinner-gas, as the combination of
fruit, veggies and meat at one time is less than ideal “food
combining. You might want to order the “Digest Formula”
from our office to offer kindness to your protesting abdominal
regions throughout the various holiday dining experiences.
½ teaspoon grated nutmeg
sea salt or vegesalt
freshly ground black pepper
1 1/2 cups vegetable broth dissolved in the water from cubes or powder
½ cup dried apricots
½ cup pitted prunes
½ cup dried peaches (optional)
1 tsp fresh mint leaves, or dried, if not available
½ cup chopped walnuts
¼ cup orange juice (optional)

Heat a large, heavy skillet, add butter or oil and brown beef or lamb cubes and onions together. You may need two skillets for this part, depending on how many people you are cooking for.. Then add carrots, onions and celery. Add garlic, dill nutmeg, salt, pepper and vegetable broth. Stir and bring to a boil. Then cover and simmer on a low flame for 1 and ½ hours, stirring occasionally.

Add dried fruits and mint. Cover and simmer another 30minutes or until meat is tender. Transfer to a warm, pretty serving dish and sprinkle with walnuts and orange juice.

When I make this sweet stew, I start baking my “Apple Crisp” deserts around the same time. (See recipe in “Feeling very much Better.” I promise all who enter will swoon from the fragrances wafting through your home. Restraint will need to be called for.

Adding 1 cup of brussel sprouts and green beans or any other veggie you like, makes it just as delicious and is a plus for those who want to enjoy something special as well as keep their weight down.

Note: for vegetarians, use cubed extra firm tofu or tempeh and add at the time you add the dried fruit, ½ way through cooking this recipe, instead of at the beginning.

Serve with polenta or the “New Potatoes” recipe in my bookFree Reprint Articles, “Feeling very much Better”

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