This is probably a no-brainer to my most of my FL:
1/3 of heart attacks caused by junk food!
You don’t say! :eye roll:

Isn’t it *sad* that this is “breaking news”?

How about something tasty and semi-good for you instead?

Khalia

1 1/2 lb Beef chuck boneless —cubed
large-ish splat of olive oil
beef stock; usually takes about 1.5 cans
3 flat yellow onions — chopped fine
2 teaspoons Tamarind concentrate
1/2 (one of the small cans) of tomato paste
1/2 teaspoons Hungarian paprika — use the hot paprika
1/4 teaspoons ground fenugreek
1 teaspoon crushed coriander seeds
1 teaspoon dried tarragon
1 1/2 teaspoons Black pepper freshly ground
1 bulb of garlic, roasted and minced*
3 tablespoons fresh cilantro leaves chopped
1/4 cup walnut pieces; finely chopped
1 tablespoon honey

Heat the oil over med-high heat in a large cast iron skillet.
Add the beef, onions, and garlic and cook while stirring for 12-15 minutes. Combine the hot beef stock, with the tomato paste & the tamarind concentrate in a bowl and allow to stand until all of the tamarind concentrate is dissolved. Takes about 8-10 minutes.
Add this mixture to the beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1 1/2 hours. Be sure to stir occasionally. Add stock as needed if the liquid reduces too much. Add the honey and walnuts and simmer for 15 more minutes.

*
garlic bulb
Cut the end off. Drizzle with oil. Wrap a stem or two of rosemary against the top of the garlic. Wrap whole mess in foil. Place in a shallow roasting pan or on a cookie sheet. Put in 350 oven for an hour.

Once it is done roasting, you can squeeze the garlic out of its papery wrapper with little to no fuss. Plus, its *tastier*.