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, better for your waistline. Don’t add tomatoes however, as it will cause heartburn or now famous “reflux.” Serves 6 –8 2 lbs cubed beef or lamb. I prefer lamb as it lends itself more delicately to sweet dried fruit. Try to use 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 mint added later are helpful in alleviating possibility of a little after-dinner-gas, as combination of fruit, veggies and meat at one time is less than ideal “food combining. You might want to order “Digest Formula” from our office to offer kindness to your protesting abdominal regions throughout various holiday dining experiences. ½ teaspoon grated nutmeg sea salt or vegesalt freshly ground black pepper 1 1/2 cups vegetable broth dissolved in 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)

How to brew green tea?

Chinese people have developed many different green tea brewing methods. Based on leave adding timing, methods can be divided into three categories: upper adding, middle adding and bottom adding.

Upper Adding: Pour hot water into a teaware to full first, and then add tea leaves. This method is suitable for teas like Bi Luo Chun. See our special brewing method for Bi Luo Chun.

Middle Adding: Pour hot water into a teaware to 1/3 full, add tea leaves and brew for awhile, and then fill up teaware. This method is suitable for teas like Huang Shan Mao Feng.

Bottom Adding: Add tea leaves to a teaware first, and then pour hot water into teaware. For best results, you may add high temperature hot water to ¼ to 1/3 full, let tea leaves brew for awhile, and then add lower temperature hot water to ¾ or full. This is a very common brewing method and can be used for all green teas. Teas like Long Jing are recommended to be brewed with this method.