Photo courtesy of Kami Stafford. pipersdreamweaver.com

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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

Ingredients

• 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:
  • Peppercorns
  • Dill
  • Parsley
  • Tarragon
  • Cloves
  • Allspice
  • Sage
  • Thyme
  • Rosemary
• 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

Cooking

• 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.

Serving

• Serve on plates or in bowls, with bread if desired. This is a complete meal in itself.
• May be frozen and reheated later.