All is shadow here below! The world is a shadow; and it passes away! The creature is a shadow; and the loveliest and the fondest may be the first to die! Health is a shadow; fading, and in a moment gone! Wealth is a shadow; today upon the summit of affluence, tomorrow at its base, plunged into poverty and dependence! Human friendships and creature affections are but shadows; sweet and pleasant while they last, but, with a worm feeding at the root of all created good, the sheltering gourd soon withers, exposing us to the sun's burning heat by day, and to the frost's cold chill by night! Oh, yes! “Passing Away” is indelibly inscribed upon everything here below! Yet how slow are we to realize the solemn lesson: “What shadows we are, and what shadows we pursue!” Unconverted reader, what is your life but a vapor that passes away?and what are its pursuits but shadows; unreal, unsatisfying, evanescent? Your rank, your wealth, your honors, your pleasures, are but phantoms which appear but for a little while, and then are lost in the deeper shadow of the grave, and the still deeper and longer shadow of eternity! Oh, turn from these dreams and hallucinations, and, as a rational, accountable, immortal being, on your way to judgment, fix your mind upon your solemn, endless future! You are going to die! And, oh, when that dread hour comes, so real and appalling, how will your past life appear?

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		10	servings

INGREDIENTS

4 1/2	lb	Stewing beef cut in 2×2 inch cubes.
2		Carrots; up to 4
2		Leeks; (optional), up to 4
2		Onions; up to 3
2		Cloves garlic
4	lb	Potatoes; small or peeled and cubed.
5	tb	Tomato puree
2	c	Red dry wine
1	ts	Sugar; up to 2
2		Bay leafs OR 1 tablespoon provencal seasoning.
		Salt & pepper
		Water to cover.

INSTRUCTIONS

This recipe is for 10-12 people. Just make two pots. The stew becomes
tastier staying on the warm plate. It is also colorful and easy to
eat, no bones, no fuss, just a fork or spoon.
In a big pot or pressure cooker combine all ingredients. Cook till
meat is tender. Adjust taste with sugar, salt etc...
You can prepare well in advance and freeze. The day before defreeze
and put early in the morning on the warm plate to have it well heated
by noon time.
Posted to JEWISH-FOOD digest by "shoshana kessel"
<shoshana_k@hotmail.com> on Jan 03, 1999, converted by MM_Buster
v2.0l.

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