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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 same time. (See recipe in “Feeling very much Better.” I promise all who enter will swoon from 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 time you add dried fruit, ½ way through cooking this recipe, instead of at beginning.
Serve with polenta or “New Potatoes” recipe in my book, “Feeling very much Better”
Dr. Eve Campanelli's herbal remedies & herbal supplements for rejuvenation and healing can now be ordered online, from her website at www.EvesHerb.com . The site features a comprehensive list of health challenges and topics as well as therapy packs specially put together for each health challenge.