| Servings | Prep Time | Cook Time | Passive Time |
| 14people | 20minutes | 30-45minutes | 30minutes |
| Servings | Prep Time |
| 14people | 20minutes |
| Cook Time | Passive Time |
| 30-45minutes | 30minutes |
Ingredients
- 4 lbs. beef, cubed for stew
- 2 T olive oil (for browning beef)
- 12 cloves fresh garlic, min
- 1 large yellow onion, coarsely chopped
- 4 stalks celery, sliced
- 8 C chicken broth
- 4-6 carrots sliced
- 1 butternut squash peeled and cubed
- 2 sweet potatoes peeled and cubed
- 2 zucchini sliced
- 2 yellow squash sliced
- 2 C frozen mixed veggies
- 2 C frozen green peas
- 2 cans diced tomatoes
- 1 C fresh cilantro, chopped
- 1 T Himalayan pink sea salt
- 2 tsp turmeric
- 1 T garlic powder
- 1 T oregano
- 1 tsp black pepper
- 2 drops Oregano essential oil
- 2 drops Thyme essential oil
- 2 drops Black Pepper essential oil
- salt & pepper to taste
- 2 C water (if needed)
Servings: people
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Ingredients
Servings: people
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Instructions
- Prep veggies, washing, peeling, and cutting as necessary.
- In large skillet or Dutch heat olive oil and brown beef. I add salt, pepper, and garlic powder in this step.
- Add garlic, onions, and celery. Saute with browned beef until softened--5 min.
- Add chicken broth to cover. Add carrots, butternut squash, and sweet potatoes. Bring to a boil then reduce heat. Simmer 5-10 minutes.
- Add squash and zucchini. Simmer 5 minutes.
- Add mixed veggies and green peas. Stir to incorporate. Add water to cover if needed. Simmer 5 minutes.
- Add canned tomatoes. Season stew with dry ingredients, stirring well. Continue simmering stew until it reaches desired doneness.
- Add essential oils and stir well. Taste, adding salt and pepper to adjust seasoning to your taste.
