stew

Slow Cooker Southwest Stew

photo by recipe author

Servings: 4-6
Preparation Time: ½ hour prep, 4 hours slow-cooking

Stew:

2 tablespoons coconut oil
3 garlic cloves, minced
1 large onion, diced
1 pound ground beef or bison
1 ½ cups chicken broth
1 (4 ounce) can diced green chilies
3 potatoes, diced
2 cups frozen kernel corn
1 teaspoon pepper
1 teaspoon Himalayan salt
1 heaping tablespoon dried oregano
½ tablespoon ground cumin

Garnishes:

grated cheese of your choice
sour cream

Sauté the onion, garlic and beef/bison in the coconut oil over medium heat, until browned. Combine the meat mixture with the rest of the ingredients in the slow cooker.

Cover and cook on LOW for 4 hours, or until the potatoes are soft. Add salt/pepper and garnishes to each bowl.

Note: For a soup-like consistency, add another cup of broth.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

Thyme for Mushroom Stew

photo by recipe author

Servings: 4
Preparation Time: 25-30 minutes

1 pound mixed mushrooms, sliced (tough portion of stems removed)
1/4 cup coconut oil
2 medium onions, chopped
4 cloves garlic, minced
handful fresh thyme, leaves picked
1 cup beef broth
1 cup coconut milk
2 green onions, chopped
salt and freshly ground black pepper, to taste
1 whole lemon, sliced, for serving

Rinse and pat dry the mushrooms before slicing. Set aside.

In a large pot, on medium heat, melt the coconut oil. Add the onions and garlic to the pot and cook until soft, about 7 minutes.

Now add the mushrooms, sea salt and freshly ground black pepper, to taste. Cook mushrooms until soft.

Pour in the coconut milk and beef broth and whisk well. Allow to simmer for a few minutes and then toss in the thyme and green onions.

Serve with fresh slices of lemon to squeeze into the stew, if desired, this tangy pop of citrus brings the flavors forward.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Hearty Beef Stew

photo by recipe author

Servings: 6-8
Preparation Time: 30-60 minutes

2 quarts beef broth, homemade if possible
2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
2 large turnips, peeled and cubed
6 large organic carrots, sliced into rounds
2 cups cauliflower, chopped
5 tablespoons organic tomato paste
2 cups frozen peas, optional
2 cups Tropical Traditions Beef (I used the beef leftover from making stock with Tropical Tradition’s Beef Shanks)
4 cloves garlic, pressed
1/2 teaspoon turmeric powder
1 teaspoon black pepper, or to taste
3/4 teaspoon salt, or to taste
1 tablespoon Italian Herbs (rosemary, oregano, basil, thyme, etc.)

Place all ingredients in a large pot and cook until vegetables are tender, about 30 minutes. May simmer longer to allow the flavors to “marry” – ideally up to an hour.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!