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A beef stew that's delicious and vitamin-rich

This beef stew recipe will fill your home with divine aromas, and give you that golden after-dinner glow that comes from a really nourishing meal.

And it makes for amazing leftovers too!

A Divine, One Pot Sweet Stew that You Can’t Refuse.

by Dr Eve Campanelli (Ph.D)

Try our beef!

Whispering Meadows is a family-farm producer of all-natural, hand butchered beef.  You won’t believe the difference in taste and quality!  Read more.

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 trace minerals, including an iron that will ease, rather than 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.  Try to use organic grass fed meats as they are more flavorful and your arteries will appreciate it.
  • 2 tablespoons butter or oil
  • 3 large carrots peeled and sliced
  • 2 medium onions, sliced
  • 3 sticks of celery
  • 2 cloves of chopped or crushed garlic
  • 1 teaspoon dried dill — this and the mint added later are helpful in alleviating the possibility of a little after-dinner-gas, as the combination of fruit, veggies and meat at one time is less-than-ideal food combining.
  • ½ teaspoon grated nutmeg sea salt or vegesalt
  • freshly ground black pepper
  • 1½ cups vegetable broth, from cubes or powder dissolved in water
  • ½ cup dried apricots
  • ½ cup pitted prunes
  • ½ cup dried peaches (optional)
  • 1 tsp fresh mint leaves, or dried, if not available
  • ½ cup chopped walnuts
  • ¼ 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 1½ hours, stirring occasionally.

Add dried fruits and mint.  Cover and simmer another 30 minutes 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”.

Dr. Eve Campanelli’s herbal remedies & herbal supplements for rejuvenation and healing can now be ordered online, from her website at The site features a comprehensive list of health challenges and topics as well as therapy packs specially put together for each health challenge.

Whispering Meadows is a family beef farm in Ontario.  You can buy our naturally raised, grass-fed Black Angus beef direct from our farm, for a price that you won’t believe.  We think it’s the best-tasting, most tender beef you can find anywhere!

To learn more about Whispering Meadows natural family farm beef,
visit our home page….

….or click here to order some for yourself!

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