Today for breakfast the girls had bacon and fried eggs, prunes, a peach and banana chips. Lunch was leftover Mexi-Spiced Tri-Tip with a cucumber and tomato salad. The girls had yogurt with raisins, cucumber and tomato salad, olives and potato chips (cooked in olive oil). Dinner was a ridiculously simple recipe from my great-grandmother. She would make this for my Mom whenever she came for a visit and served it over mashed potatoes. I served mine over mashed yams, but you could go either way. I like the sweetness that the yams added though.
2.5 lbs top or bottom round roast, chuck roast, etc. cut into chunks (you can get pre-cut stew meat as well)
2 medium onions sliced into rings
2 tbsp ground nutmeg
sea salt and pepper to taste
Grab a medium saucepan and brown enough meat to cover most of the bottom of the pot.
Remove from the heat and cover the meat with a layer of onions. Sprinkle with 1 tbsp nutmeg, salt and pepper.
Place a layer of raw meat over that, like so:
Then add the remaining onions, nutmeg, salt and pepper. Place final layer of raw beef on top. Fill the pot with enough water to reach the middle of the top layer of meat. Mine was really full!
Place a lid on the pan and bring to a boil. Lower heat and simmer for 3 hours. Remove lid and ladle out over the top of potatoes, yams, cauliflower puree, or whatever floats your boat. You can serve it in a bowl with all of the yummy broth or without the liquid like I did.
*If you like this recipe, please leave a comment below or “like” to share with others on Facebook*