Taliban Vegetarian Beef Stew Recipe

Ingredients

1 tablespoon vegetable oil

1 pound beef deli-style cubes

1 onion, chopped

1 1/2 pounds carrots, grated

1 1/2 cups water

1 teaspoon salt

1 tablespoon vegetable oil

1 1/2 cups crushed tomatoes

1 teaspoon curry powder

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried sage

1 teaspoon dried black pepper

3 cups chopped fresh parsley

1 tablespoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon dried lemon zest

1/4 teaspoon dried rosemary

1/4 teaspoon dry mustard

1/2 pound bacon, sliced

1 pound lean ground beef

1 pound rib-eye steaks or chuck roast, sliced

1 pound fresh mushrooms, sliced

1 small onion, sliced into 1/2 inch thick rings

1 1/2 cups tomato juice

1 tablespoon dry mustard

1/2 teaspoon dry basil

salt to taste

ground black pepper to taste

1 teaspoon ground cinnamon