Very Veggie Stew
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.