This recipe was one of my mother's favorites - and one of the easiest - hearty meal recipes I know of. It
is made of fairly low-cost ingredients, it is a pretty balanced meal by itself, especially when eaten with
a fruit for desert, and possibly a glass of milk. It is perfect to put on for a cold day either when you
expect to be around the house most of the day, or it can be put on in the morning, and simmered in a crock
pot and supper will be ready when you get home.
Guna - tamasic
- 1 2-4 lb beef pot roast. This can be a chuck steak, flank steak, chuck roast, or other tough cut of beef.
- 1 tbs shortening or cooking oil
- 2-3 lbs potatoes
- 1 lb carrots
- 1 12-oz can tomato paste
- 1 onion
- 2 cloves garlic
- 1-2 stalks celery
- 2-3 tbs Port wine (optional)
- Salt to taste
- Spices, such as those suggested in the herbalism page, including:
- 3-4 fresh tomatoes (in season and optional)
- Peel or scrape carrots, and cut them into 2 inch pieces
- Peel potatoes, and cut into large-size chunks if they are large potatoes
- Peel and chop onion
- Peel and chop or crush garlic
- Wash and slice celery
- In a large heavy skillet, place oil or shortening. Heat.
- Add potroast to hot oil.
- Fry quickly, seering the outside of the beef. Add onion and garlic.
- Remove potroast to dutch oven or crock pot
- Add other ingredients.
- Set heat very low - barely simmering.
- Simmer for 6-12 hours, stirring occasionally. Adjust spices if needed.
Yield: 4-10 servings.
Back to Recipe
Copyright 2011 by Elizabeth Harper
- Serve on plates or in bowls, with bread if desired. This is a complete meal in itself.
- May be frozen and reheated later.
All Rights Reserved
No part of this page may be copied as a whole or in part, except in brief
citations under the "Fair Use" provision of US and International Copyright Law
without written permission of the author.