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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.