Beef Stew

Preparation time: 3 hrs. | Serves 10 persons

This vegetable beef stew is traditionally called Shab-daig in South Asian cuisine, its taste would greatly varies with cooking time because it takes time to prepare and always cook on low heat if it is cooked on high heat then its taste will not be good. So its better to cook it overnight on slow heat. It is usually served with simple fried rice or paratha.

Beef Stew

Ingredients:

1 kg beef pieces (with little fats)

1 kg small turnips (peel)

1 kg small onions (remove tips and skin only)

2 bunch of cloves (peel)

2 inch ginger piece (cut into small pieces)

8-10 small round dry red peppers

6-8 cloves

4 green cardamoms

2 black cardamoms

3 cinnamon sticks

Salt to taste

1/2 tbsp red pepper powder

1 tbsp cumin seeds

1 tbsp hot mix spice powder (garam masala)

300 gm yogurt

1/2 tsp nutmeg and mace powder

1/2 cup mustard oil

6 cup water or as required

Procedure:

1. Take a wide deep sauce pan and add all the ingredients except turnips and onions.

2. Add enough water in the pan so that all the beef pieces would completely dip in water.

3. Now at first cook the above beef stuff on high flame until it starts to boil and then let it cook on very low heat for 2-3 hours until beef become tender.

4. After that add onions and turnips to the stew in layer form and shake the pan in circular direction so that the stew soup come on top of the vegetables. Don't stir ladle or spoon in the stew and let it cook for 30-40 mins so that onions and turnips would become completely tender.

Serving:

To take out this vegetable beef stew in bowl, carefully move the ladle in the pan and at first take out beef pieces, then turnips and onions and in the end pour the stew soup. In this way th vegetables would not break and will look good in presentation.

Vegetable Beef Stew

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The author of this article runs a cooking blog where he and many other food lovers post various easy to cook food recipes including vegetable recipes, beef recipes, snacks, chicken, salads, desserts, cakes, drinks, and many other meal ideas. The aim of his blog is to deliver the best easy to make cooking recipes to all foodies.
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My mother often tells a story from when my sister and I were younger. I came downstairs, drawn by the smell of something delicious, and asked my mom what she was cooking for dinner. She replied, "Lentils with roasted vegetables!" I looked at her and said, "On the side of..." My baby sister burst into tears. I think this is how many people feel about the idea of a plant based diet, like you won't be satisfied, like you'll be hungry. When I first became vegan, I was inspired by how much of the food I already loved was almost vegan, or at least easily adaptable. In this process, I noticed how often we make amazing, delicious, nourishing food, and then throw beef, chicken, or pork on top of it.

Now that I have moved away from these foods, it seems strange to me that I ever thought they were necessary for a complete meal. If anything, they are inhibiting us from feeling the very best that we can. Embracing a vegan diet has made me feel strong and powerful. I feel light, as if I am vibrating with my own energy. Most of all, I feel nourished by the aliveness of everything I eat, the colors, and the flavors, and all the good I am doing for myself. So think about a dish you love, and try it without meat. I think you'll be surprised by how much it fulfills you, gastronomically, and emotionally.

Beef Stew

3 tablespoons olive oil
1 onion diced
1 eggplant diced in 1" cubes
2 carrots diced
1 red bell pepper diced
1 sweet potato diced in 1" cubes
2 cloves garlic minced
3 cups vegetable stock
1/2 cup raw cashews
1/4 teaspoon cinnamon
1 teaspoon curry powder (or Garam Masala)
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground black pepper
2 zucchini diced
1 large can diced tomatoes drained (reserve liquid)
1 can garbanzo beans drained and rinsed
1/2 cups golden raisins
4 tablespoons cilantro chopped
Salt and pepper
1 cup whole wheat couscous

Heat olive oil in a large pot. Add onion, eggplant, carrots, bell pepper, and sweet potato. Sauté until tender, 15 to 20 minutes. Add the garlic, and sauté for one minute more. Add the vegetable stock, cashews, cinnamon, curry, cumin, turmeric, and black pepper. Bring to a boil, and simmer for 10 minutes. Add the zucchini, and simmer for 10 more minutes. Add the tomatoes, garbanzo beans, raisins, and cilantro and simmer for 10 more minutes. Meanwhile, combine 3/4 cup of the tomato liquid with 1/2 cup water and 1/4 teaspoon salt in a sauce pan. Bring to a boil. Add 1 cup couscous, stir, cover, and remove from heat. Allow to sit for 5 minutes, then fluff with a fork. Scoop couscous onto a plate, cover with vegetable stew, and enjoy!

Moroccan Vegetable Stew With Tomato Couscous

Colleen Boucher is the creator and writer of the blog Dinner Peace (http://dinnerpeace.blogspot.com). She is an evolving vegan eater, and recipe creator, health advocate, and wellness specialist. Dinner Peace is a blog for current vegans, vegetarians, and anyone interested in occasionally trying to go meatless, lose weight, or just get healthy. Transitioning to a vegan lifestyle can be intimidating, and Dinner Peace was founded to combat that apprehension with numerous examples of delicious, plant based, healthful, compassionate, cruelty-free and animal-free dishes, ranging from breakfast to lunch to snacks, dinners, and desserts. The vegan lifestyle is also an effective tool for weight loss, or just to achieve your optimum level of health. If you are looking to make a positive change in your life, or just get a sense of the reality of a vegan diet, check out Dinner Peace!

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When it comes to comfort foods, few are as comforting as a bowl of delicious and warm soup. Another upside to soup, as if it needed one, is that they can be incredibly healthy. The hearty soup below is as healthy as it is delicious. It is also a snap to prepare.

Herb-ilicious Vegetable Beef Soup

Beef Stew

1 pound lean ground beef

1 - 1/2 cups chopped onion

4 cups hot water

1 - 1/2 cups diced potatoes (white, red, or even sweet potatoes are all wonderful - I prefer a combination of white and sweet)

3/4 cups diced celery

3/4 cups sliced carrots

2 tsp salt

1/2 tsp pepper

1 bay leaf (crumbled finely)

1/4 tsp dried basil

1/2 tsp chopped chives

1/4 tsp garlic powder

1/4 tsp dried thyme

1 jalapeno pepper - seeded and chopped (optional but recommended)

Brown the ground beef in a skillet with the onion. Brown over medium high heat so that the meat doesn't get overly dark. Drain off the fat.Add the herbs and seasonings. Stir the meat and onions until all the wonderful flavors are introduced.

In a large sauce pan, combine the water, celery, potatoes (white, red, or sweet), jalapeno peppers, and carrots. Add the meat mixutre, which by now will smell absolutely amazing! Stir everything together and simmer, coverd for for about 30 minutes. If the vegetables aren't tender after 30 minutes, simmer a little longer. Be sure you always have enough liquid.

Naturally, I recommend a couple of taste tests along the way. If you think a little more garlic, pepper, salt, thyme, or chives are called for - no one is standing in your way! That's the beauty of soups like this, you are able to adjust it to your own personal preferences.

This recipe makes about 8 servings and is delicious when served with fried cornbread or buttermilk biscuits. Try it, you'll love it.

Herb-ilicious Vegetable Beef Soup

Please follow me to my caffeinated Recipe blog, Get Cooking. Like me, most of the recipes have a southern accent, and you'll find great kitchen gadgets, kitchen appliances, reviews, and even a little table talk. I can't wait for you to visit!

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2 T Oil
1 1/2 lbs sirloin steak, cut in cubes
1 envelope Lipton Onion Soup Mix
2 cans (16 oz) diced tomatoes, undrained
1 1/2 c water
2 t chili powder
3 carrots, thinly sliced
1/2 green pepper, chopped
3 potatoes, diced

Heat oil in a large skillet. Add cubed sirloin steak and cook until browned. Add onion soup mix, tomatoes, water and chili powder. Stir well and heat to boiling. Turn down heat to low, cover and simmer for 30 minutes, stirring occasionally. While meat cooks, prepare vegetables. Add sliced carrots, chopped green pepper and diced potatoes to meat; cook covered for 45 minutes or until vegetables are tender and gravy is thickened. Makes 6 servings.

Beef Stew

Corn Bread

1 c all purpose flour
1 c cornmeal
2-4 T sugar
4 t baking powder
1 t salt
1 c milk
1/4 c oil or melted shortening
1 egg, slightly beaten

Heat oven to 425 degrees. Grease an 8 or 9 inch square baking pan with cooking spray. Combine flour, cornmeal, sugar, baking powder and salt in medium mixing bowl. Stir in milk, oil and beaten egg, beating by hand just until smooth. Heat pan in oven for 5 minutes. Pour batter into pan and bake at 425 degrees for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Top should be golden brown.

If you are short on time, you can use a cornbread mix. Martha White Sweet Corn Bread Mix is very good.

Easy Beef Vegetable Stew and Corn Bread

My mother taught me to cook when I was only 5 years old. I remember standing on a chair to reach the cabinet and spooning flour into a mixing bowl. Cooking brings back happy memories and cheers me up when I'm bored or feeling low. I especially love baking Christmas cookies with the grandkids. I've made it a tradition.

When I'm not cooking, I enjoy working out, shopping and writing travel articles and romance novels.

For more great recipes that I've tried and tested on my family, go to:
http://favritrecipes.blogspot.com

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Got lettuce? Most people would be surprised to learn that lettuce is an excellent food for maintaining healthy bones.

America's favorite leafy green vegetable is an excellent source of vitamin K. This vitamin activates an enzyme that is needed to "glue" new bone in place on a protein called osteocalcin. When vitamin K levels are adequate, osteocalcin circulates in a form that sticks to bone. When vitamin K levels are low, osteocalcin does not stay in place in bone and there is increased risk of fractures.

A ten-year study of women aged 38 to 74 found that the amount of lettuce a woman needs to eat to keep bones strong is not a lot-one serving a day is enough to lower women's risk of hip fractures by forty five percent. Two servings a day or more has no additional effect, and it's only fair to note that not every bone seems to be strengthened by vitamin K. It does not reduce the risk of broken wrists and forearms, only fractures of the hip and spine. Women who take estrogen replacement therapy do not get an additional benefit from eating lots of foods that are rich in vitamin K (lettuce, both iceberg and romaine, broccoli, and oil and vinegar salad dressings).

The lettuces are also a great source of beta-carotene, lutein, lycopene, and zeaxanthin. Maximum amounts of beta-carotene are found in meals that combine romaine and one or more servings of were beef stew, cantaloupe, carrots, spinach, tomato, vegetable juices, mixed meat dishes (casseroles), winter squash, or Cheddar cheese. (It is not necessary to eat all of these foods at one time, just a serving of one or two of the foods on the list.)

Maximum amounts of lutein are found in meals that combine either iceberg or romaine with broccoli, carrots, celery, eggs, greens, oranges or orange juice, or tomatoes. Maximum amounts of lycopene are found in any meal including tomato, especially tomatoes cooked in a little bit of oil, or ketchup, tomato juice, tomato soup, ketchup, and watermelon, combined with one or more servings of apricots, grapefruit, lasagna, persimmons, or pizza. Zeaxanthin is provided mostly by carrots, corn, corn bread, eggs, oranges and orange juice, peaches, and spinach. Lettuce helps fill in the nutrient gaps for all four of these important nutrients.

Why should you care? Lutein protects against colon cancer in both men and women. If you develop colon cancer, the more lutein you consume, the more likely the tumor is to be located where the surgeon can remove it without removing a long section of your colon. If you smoke, lutein is even more important for your colon health than if you don't. And getting lutein is as simple as salad, plus a serving a day of any of the either other foods listed above, spinach, broccoli, tomatoes, carrots, oranges and orange juice, celery, greens, or eggs.

The most important thing to remember about lettuce is that it doesn't really keep. Although no one really knows the effect of storage on other nutrients, clinical research at INRAN in Rome has found that bloodstream levels of vitamin C and other antioxidants increase sharply after eating freshly picked lettuce. They do not go up after eating salad greens that have been stored in gas-filled bags for a week or more, the way it is sold in bagged salads. At the very least, never eat lettuce that is limp or brown along the edges. Browning is a sure sign the antioxidant content of the lettuce has been depleted.

Read about Fruit, Vegetables & Breast Cancer. Robert Rister is the author or co-author of nine books on natural health.

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