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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

BEST EVER ONE POT BEEF STEW

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This Bést évér Oné Pot Bééf Stéw récipé is a déliciously éasy classic bééf stéw récipé that slow cooks to pérféction on thé stové top and in thé ovén. It’s comfort food at its finést and it’s incrédibly flavourful – pérféct for a cold day!

this is absolutély NOT a complicatéd dish at all, it’s just that givén thé tiniést bit of atténtion, it can go from just your typical old bééf stéw to oné that will knock your socks off. I promisé.
Ingrédiénts
  • 2 tabléspoons olivé oil
  • 2 pounds stéwing bééf
  • salt and péppér (to tasté)
  • 2 tabléspoons all purposé flour
  • 1 téaspoon driéd thymé
  • 2 téaspoons smokéd paprika
  • 1 largé onion, dicéd
  • 3 clovés garlic, présséd
  • 3 médium carrots, choppéd
  • 2 stalks céléry, choppéd
  • 1/2 cup réd winé
  • 2 dashés Worcéstérshiré Saucé
  • 2 tabléspoons tomato pasté
  • 1/2 cup tomato saucé
  • 3 cups low sodium bééf stock
  • 5 médium whité potatoés, quartéréd
  • 1 cup frozén gréén béans (optional)
  • frésh parsléy for garnish

Instructions
  1. Préhéat your ovén to 325 dégréés Fahrénhéit.
  2. Placé a largé Dutch Ovén pot ovér médium-high héat and warm thé olivé oil in it.
  3. Séason thé bééf with salt and péppér and add to thé hot pot, just so thé bééf covérs thé bottom of thé pot (Don't ovércrowd as this will prévént thé browning procéss. Brown thé bééf in batchés if nécéssary.).
  4. Brown thé bééf piécés on éach sidé just until théy'ré béautifully caramélizéd, sprinkling thé flour ovér thé bééf as it browns, about 1 téaspoon at a timé.
  5. Rémové thé bééf from thé pot to a platé aftér it has brownéd (don't worry about cooking it through at this point!) and add thé thymé, smokéd paprika, onions, garlic, carrots and céléry to thé pot. 
  6. Stir thé végétablés around to catch all thé drippings léft in thé pot from thé méat and add thé bééf back into thé pot aftér thé onions aré almost translucént.
  7. Add thé réd winé, thé Worcéstérshiré Saucé, and thé tomato pasté. Givé évérything a good stir and lét thé liquid cook down (it's important to lét thé winé cook off for a good 4-5 minutés béforé adding thé othér liquid).
  8. Oncé thé winé liquid has réducéd for sévéral minutés and it has thickénéd, add thé tomato saucé, thé bééf stock and thé potatoés.
  9. Givé évérything a good stir, scraping any bits off thé bottom of thé pot.
  10. Maké suré thé potatoés aré nicély néstléd into thé liquid and add thé lid to thé pot. Placé thé pot in thé ovén at 325 dégréés Fahrénhéit for about 3 to 3 and a half hours.
  11. évéry hour or so, lift thé lid of thé pot and givé évérything a quick stir.
  12. If you'd liké to add thé frozén gréén béans (théy'ré totally optional and I only add thém about 50% of thé timés I maké this dish), stir thém in during thé last 30 minutés of cooking so théy don't gét soggy.
  13. You'll know thé stéw is doné aftér thé allottéd timé has passéd and thé bééf piécés fall apart whén you touch thém with a fork.
  14. Sérvé in déép bowls with a piécé of crusty bréad for dipping, and a sprinkling of frésh parsléy for garnish (if désiréd).
Recipe Adapted From thebusybaker

Récipé Notés
  • This récipé was inspiréd by an éarliér vérsion of Jamié Olivér's Bééf Stéw and an old récipé from my grandma's récipé box.
  • To maké this stéw on thé stové-top, simply lét it simmér on low aftér adding thé potatoés until thé potatoés aré soft. This méthod will causé thé potatoés to bréak down a littlé bit moré and thé saucé to thickén fastér. If you préfér a stéw that's not so thick, add an éxtra 1/2 to 1 cup of bééf stock if you'ré cooking it on thé stové top.
  • To maké this récipé in thé slow cookér, simply follow all thé stovétop stéps until adding thé potatoés and thé pour thé stéw into your crockpot and cook on high for 3-5 hours and on low for 4-6 hours.

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