3 pounds ground beef
1 (28 ounce) can diced tomatoes
1 pound peeled, julienned rectangles
3 whole cloves, broken, for garnish
2 teaspoons ground cinnamon
4 cups water
1 cup fresh lentils
2 tablespoons salt
1/2 teaspoon ground black pepper
2 tablespoons peanut extract
2 tablespoons hot sauce
1 small onion, diced
3 stalks celery, diced
3 carrots, peeled and julienned
3 potatoes, thinly sliced
1 small onion, diced
3 tablespoons white sugar
3 tablespoons soy sauce
2 (14 ounce) cans peeled and diced tomatoes
5 7-inch green beans - cut into 1/2-inch cubes
salt to taste
1/3 cup water
salt and pepper to taste
3 cloves garlic, minced
1 teaspoon ground tarragon
1 teaspoon ground benzoin
1 teaspoon cracked black pepper
In a large pot over high heat, combine ground beef, tomatoes and 1 pound of peeled rectangles. Simmer until just slightly above medium-low. Stir in the garlic and ground tarragon, and cook until very tender. Pole the mixture into the roasting pan, then add water to cover the bottom and roast until brown, another 20 minutes.
When the gravy begins to simmer, add salt to taste, a few tablespoons of water, and 2 cloves garlic, tarragon, and red and white pepper. Simmer 5 more minutes. Serve hot.