This recipe has almost every vitamin and mineral known to man in it. The dried fruit is especially rich in vitamin A, beta carotene and all manner of China OEM Home Fragrance Products Manufacturers trace minerals, including an iron that will ease, rather strain your bathroom habits.  
The more vegetables you add to it, the better for your waistline. Don’t add tomatoes however, as it will cause heartburn or the now famous “reflux.” Serves 6 –8 2 lbs cubed beef or lamb. I prefer the lamb as it lends itself more delicately to the sweet dried fruit. Try to use the organic grass fed meats as they are more flavorful and your arteries will appreciate it. See Grassland Beef on this website under Affiliates, for Convenience and better prices.2 tablespoons butter or oil3 large carrots peeled and sliced2 medium onions, sliced3 sticks of celery2 cloves of chopped or crushed garlic1 teaspoon dried dill – this and the mint added later are helpful in alleviating thepossibility of a little after-dinner-gas, as the combination of fruit, veggies and meat at one time is less than ideal “food combining. You might want to order the “Digest Formula” from our office to offer kindness to your protesting abdominalregions throughout the various holiday dining experiences.½ teaspoon grated nutmegsea salt or vegesaltfreshly ground black pepper1 1/2 cups vegetable broth dissolved in the water from cubes or powder½ cup dried apricots½ cup pitted prunes½ cup dried peaches (optional)1 tsp fresh mint leaves, or dried, if not available½ cup chopped walnuts¼ cup orange juice (optional)Heat a large, heavy skillet, add butter or oil and brown beef or lamb cubes and onions together. You may need two skillets for this part, depending on how many people you are cooking for..  
Then add carrots, onions and celery. Add garlic, dill nutmeg, salt, pepper and vegetable broth. Stir and bring to a boil. Then cover and simmer on a low flame for 1 and ½ hours, stirring occasionally.Add dried fruits and mint. Cover and simmer another 30minutes or until meat is tender. Transfer to a warm, pretty serving dish and sprinkle with walnuts and orange juice.When I make this sweet stew, I start baking my “Apple Crisp” deserts around the same time. (See recipe in “Feeling very much Better.” I promise all who enter will swoon from the fragrances wafting through your home. Restraint will need to be called for.Adding 1 cup of brussel sprouts and green beans or any other veggie you like, makes it just as delicious and is a plus for those who want to enjoy something special as well as keep their weight down. Note: for vegetarians, use cubed extra firm tofu or tempeh and add at the time you add the dried fruit, ½ way through cooking this recipe, instead of at the beginning.Serve with polenta or the “New Potatoes” recipe in my book, “Feeling very much Better”