Name: Country Beef Ragout
Ingredients: 1 1/2 lb Lean boneless round steak; 2 tb All-purpose flour; 1/4 ts Salt; 1/2 ts Pepper, divided; Vegetable cooking spray; 1 ts Vegetable oil; 1 1/2 c Chopped onion; 1 1/2 c Beef Brown Stock; 1 c Prune juice; 1/2 ts Dried whole thyme; 2 c Round red pepper, peeled/diced; 1 c Sliced carrots; 2 tb Lemon juice

This guilt issue follows us throughout our Christian walk. And as we mature in Christ we learn the value of dealing with it rightly and the dangers of dealing with it wrongly. We learn that even though God has forgiven us, we can sense it when not God, but Satan “the accuser” (Rev. 12:10) seeks to remind us of our failures and faults. We learn how to engage in spiritual battle to prevent false guilt from setting in. We learn to not trust in our feelings as it pertains to guilt, but fully stand on the promises from God’s Word. We learn to allow that which makes us guilty to only be the things that violate God’s Word. We learn the difference between real guilt and an overactive conscience. We learn the need to keep excelling in Christ, but refuse to allow the conviction to grow spiritually become a continual self-loathing low-grade guilt that we aren’t doing enough for Jesus. We learn to greater recognize our sinfulness and yet the incredible promise that we can always “draw near with confidence to the throne of grace, so that we may receive mercy and find grace to help in time of need” (Heb. 4:16).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch	Beef, Carrots, Healthwise, Main dishes, Not sent	6	Servings

INGREDIENTS

1 1/2	lb	Lean boneless round steak
2	tb	All-purpose flour
1/4	ts	Salt
1/2	ts	Pepper, divided
		Vegetable cooking spray
1	ts	Vegetable oil
1 1/2	c	Chopped onion
1 1/2	c	Beef Brown Stock
1	c	Prune juice
1/2	ts	Dried whole thyme
2	c	Round red pepper, peeled/diced
1	c	Sliced carrots
2	tb	Lemon juice

INSTRUCTIONS

Trim fat from steaks. Cut steaks into 3/4 " cubes. Combine flour ,salt and
1/4 tsp. pepper in a large, heavy-duty zip-top plastic bag. Add steak,
shaking well to coat; set aside Coat a large Dutch oven with cooking spray;
add oil, and place over Medium-High heat until hot. Add steak; cook 4
minutes or until browned. Add onion; cook 3 minutes. Add remaining 1/4 tsp.
pepper, stock, prune juice and thyme; bring to a boil. Cover, reduce heat,
and simmer 30 minutes. Add potato and remaining ingredients. Cover and cook
1 hour or until tender, stirring occasionally. Yield: 6 cups. Per 1 1/2 cup
serving: 4-5 calories, 8.4 g. fat, 97 mg. cholesterol. MC formatting by
bobbi744@sojourn.com
Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n061 by Roberta
Banghart <bobbi744@sojourn.com> on Mar 04, 1997

A Message from our Provider:

“Lust and selfishness do not equal love”