Supplies

• Dutch Oven

Ingredients

• 1 - 1 1/2 lbs. beef for stew cut in chunks
• 1 small onion
• 1 lb. carrot
• 1 medium size sweet potato
• 1 tbs. vegetable oil
• 6 dried apricots
• 6 dried prunes
• 1 tbs. golden raisins (optional)
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground all spice
• pinch of pepper
• 1/4 cup orange juice
• 2 slices lemon
• 1/2 cup honey
• 2 cups water
• 1 tbs. corn starch
• 1/4 cup water

 

Procedure

 

1. Dice onion.
2. Peel carrots and cut in about 3/4 inch cubes.
3. Peel and cut sweet potato into chunks.
4. In Dutch Oven over medium heat add vegetable oil.
5. Add meat and diced onions and saute until most of the meat loses its color.
6. Add 2 cups water to cover meat.
7. Put cover on, bring to a boil, and cook on low heat for 1 hour.
8. Stir occasionally.
9. Add carrots, sweet potatoes, dried apricots, dried prunes and raisins.
10. Bring to a boil, cover, and cook on (simmer) low heat for 1/2 hour.
11. Add salt, pepper, cinnamon, all spice, honey, orange juice, and lemon slices.
12. Stir and bring back to boil.
13. Cook on (simmer) low heat with cover on for 1 1/2 hours.
14. Taste, add more honey or lemon juice as needed.
15. Should be similar to a sweet and sour taste as you prefer.
16. Mix 1/4 cup water with corn starch to creamy consistency and stir into pot.
17. Put cover on.
18. Let simmer 10 - 15 minutes more to thicken.
19. If needed add a little more hot boiled water to make sauce like gravy consistency.

Makes 4 to 6 servings. Will stay in refrigerator several days.

NOTE: Do not freeze! As it will become mushy.

Tastes even better the next day, because all the flavors blended together.