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INGREDIENTS
2 Tbsp Marina Virgin Coconut Oil
2 Large Chopped Potatoes
2 Cups Chopped Yellow Onion
5 Cups Chopped Celery
1 Cup Chopped Tomatoes
½ Cup Medium-Dry Sherry
4 Cups of Chopped Carrots
3-4 Tbsp of Lemon Juice
1 Whole Skinned, De-seeded, and Diced Butternut Squash
2 Tbsp Tomato Paste
3 Cloves Minced Garlic
1 Tsp Red Wine Vinegar
1 Tsp Salt
3-4 Tbsp of Lemon Juice
½ Cup Vegetable Stock
½ Tsp Freshly Ground Pepper
Chopped Cilantro to Taste
RECIPE INSTRUCTIONS
In a large pan, warm the coconut oil over medium-high heat.
Sauté in the onion and celery until they soften and begin to brown (about 5-6 minutes).
Add the garlic and tomato paste and stir for 1 minute.
Pour in the sherry, stock and vinegar. Stir to scrape any browned bits from the pan.
Transfer the contents of the pan to a slow cooker. Add the squash and carrots and to the slow cooker, add salt, pepper, & stir.
Cover and cook on low for 5 hours. Vegetables should be tender.
Stir the lemon juice into the stew, then transfer the stew to large serving bowl.
Drizzle with the 2 tbsp of olive oil, top with the chopped cilantro.