4 teaspoons olive oil
1 medium onion, finely diced
2 tablespoons fresh lemon juice
1 zucchini, finely diced
1 cup cooked butternut squash
2 medium carrots, tamarind green
1 cup baked beans
2 medium radishes
1 medium zucchini, finely diced
1 medium violin bean - spooled
uncooked spaghetti
1 1/2 pounds beef chuck roast
3 roma (plum) tomatoes
1 teaspoon garlic powder
2 tablespoons dried minced onion
salt to taste
ground black pepper to taste
1 teaspoon dried oregano
1 egg
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
ground black pepper to taste
1 1/2 teaspoons fresh lemon juice
1/3 cup sliced fresh mushrooms
Heat olive oil in large saucepan over medium heat. Saute onion and lemon juice in olive oil, for about 5 minutes. Remove from heat and stir in zucchini, carrot and beans. Stirring constantly, heat through.
When the meat is tender, remove from pan and cube. Mix in pound of roast.
After the meat has reached desired tenderness, remove foil from pan and pour sauce over meat, stirring enough to just get it in the pans with stick coals. And then repeat with all of the meat, broth, wine and beans. Shred the tomatoes with a knife and pour into the pans so they are all covered.
Return the meat to the pan and stir in garlic powder, oregano, egg, parsley and garlic powder. Season with salt and pepper and add mushroom stems as well. Roast uncovered for 5 to 6 hours, or until internal temperature of meat reaches 145 degrees F (63 degrees C).
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