Mindblown: a blog about philosophy.

3 pounds cubed beef stew meat1/4 cup all-purpose flour1/2 teaspoon salt, or to taste3 tablespoons olive oil1 cup baby carrots4 large potatoes, cubed1 tablespoon dried parsley1 teaspoon ground black pepper2 cups boiling water1 (1 ounce) package dry onion soup mix3 tablespoons butter3 onions, sliced1/4 cup red wine1/4 cup warm water2 tablespoons all-purpose flour

2 (28 ounce) cans whole peeled tomatoes1 (6 ounce) can tomato paste4 tablespoons olive oil4 cloves garlic, minced1/4 cup chopped fresh parsley1/2 tablespoon salt1/2 cup red wine

2 slices Irish bacon, diced1 medium head cabbage, cored and cut into wedges2 tablespoons melted butter2 teaspoons ground nutmeg2 cups watersalt and pepper to taste1/2 cup red wine vinegar

3/4 cup Newman’s Own Caesar or Light Caesar Salad Dressing1/4 cup dry white wine (or water)1 tablespoon small capers, rinsed2 tablespoons chopped flat-leaf parsley1 tablespoon chopped basil leaves1/2 cup dry bread crumbs1 pound large shrimp, cleaned, deveined and butterflied1 (14 ounce) can can artichoke hearts, in brine, drained and quartered