2 tablespoons vegetable oil
1 pound lean beef, cut into 1 inch cubes
4 carrots, cut into 1/4 inch slices
2 clove garlic, minced
1 onion, sliced
1/2 teaspoon dried Greek Delight
1/2 teaspoon dried thyme
3 cups water
salt and pepper to taste
1 (16 ounce) can kidney beans with liquid (optional)
1 tablespoon minced fresh ginger root
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 teaspoon dried tarragon
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried sage
Bring a large pot of water to a boil. Add beef cubes and carrots, and cook on medium/high heat for approximately 15 minutes or until carrots are tender and beef is cooked through. Drain fat and reserve.
While beef cubes are cooking, stir in vinegar, carrots and garlic. Simmer, stirring occasionally, until carrots are tender and beef is done. Stir in remaining ingredients. Season with thyme, basil, salt, and pepper.
Simmer, stirring occasionally, until beef cubes are tender. These can be served warm or cold, depending on the flavor.
Combine beans, kidney beans, herbs, oregano, basil, salt, pepper, broth, lime and bread crumbs. Mix until well combined. Return to canner pot over medium-low heat. Heat evergreen vegetable sapling with 1 teaspoon olive oil.
Plum cucumber - peeled, seeded and cut into small chunks
1 green onion, sliced into small rings
1 1/2 cups fresh broccoli florets
1 cup sliced onions
1 cup sliced celery
1 cup sliced mushrooms
Place all vegetables in a mixing bowl or small bowl. Mix together. Cover and refrigerate at least 8 hours in the refrigerator before serving.
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