Cooking advice

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Mediterranean Beef and Okra Stew Lhj

	Category	Lamb Recipes
	Views	202
	Ratings	0

Ingredients And Procedures

2 teaspoons garlic -- minced

2 teaspoons salt

2 pounds lean beef chuck or boneless leg of lamb -- cut into

11/2" cubes 1 1/2 cups onions -- chopped

1/2 teaspoon freshly ground pepper

1/4 teaspoon ground red pepper

1 pound fresh okra -- cut in half

1 can (14.5 or16-oz) tomatoes -- chopped and liquid

-- reserved

1. Heat oven to 325?F. With flat side of large knife, crush garlic with salt to form a paste. Combine garlic paste with meat, onions and black and red peppers in a large, heavy Dutch oven. Cover and bake 1 hour.

2. Stir in okra and tomatoes with liquid. Cover and cook until meat is very tender, 1 to 1 1/2 hours more. Makes 6 servings. Prep time: 20 minutes Baking time: 2 to 2 1/2 hours Degree of difficulty: Easy Low-calorie MC formatting by bobbi744@acd.net ICQ#2099532

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<h1>Mediterranean Beef and Okra Stew Lhj</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 teaspoons garlic -- minced <P>2 teaspoons salt <P>2 pounds lean beef chuck or boneless leg of lamb -- cut into <P>11/2" cubes 1 1/2 cups onions -- chopped <P>1/2 teaspoon freshly ground pepper <P>1/4 teaspoon ground red pepper <P>1 pound fresh okra -- cut in half <P>1 can (14.5 or16-oz) tomatoes -- chopped and liquid <P>-- reserved <P>1. Heat oven to 325?F. With flat side of large knife, crush garlic with salt to form a paste. Combine garlic paste with meat, onions and black and red peppers in a large, heavy Dutch oven. Cover and bake 1 hour. <P>2. Stir in okra and tomatoes with liquid. Cover and cook until meat is very tender, 1 to 1 1/2 hours more. Makes 6 servings. Prep time: 20 minutes Baking time: 2 to 2 1/2 hours Degree of difficulty: Easy Low-calorie MC formatting by bobbi744@acd.net ICQ#2099532 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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