This stew is becoming a new staple in my house. I’ve made it numerous times already and enjoyed it immensely each time. It kinda has that comforting chicken soup vibe to it and feels so good to eat. The chicken is slow cooked, tender, and easily shreds apart. The stew is well-spiced, flavorful, nourishing, and loaded with veggies. It’s the epitome of a perfect meal and has been especially nice on some of the chillier days we’ve been having. It may officially be spring, but it’s still cold! Plus, you really can’t beat curry, can you?
Meanwhile, did you catch my segment on KATU Afternoon Live from last Friday? If not, check it out HERE. I made my magic green muffins that I shared last week for St. Patrick’s Day. Check out that recipe HERE if you haven’t already.
Cheers and enjoy!
- 2 lb boneless skinless chicken breasts
- 1 yellow onion, chopped
- 1-inch piece ginger, peeled and finely chopped
- 3 cloves garlic, minced
- 2 Tbsp curry powder
- 1 Tbsp paprika
- 1 tsp ground turmeric
- Sea salt, to taste
- 13.5 oz can full-fat coconut milk (I like this brand)
- 1 cup chicken stock or bone broth, preferably homemade
- 1/2 lemon, juiced
- 2 Tbsp coconut aminos (find HERE)
- 2 medium sweet potatoes, peeled and cubed
- 2 large carrots, peeled and chopped
- 1 bunch Italian kale, chopped
- 1 cup frozen peas
- Place the chicken, onion, ginger, garlic, curry, paprika, turmeric, sea salt, coconut milk, broth, lemon juice and coconut aminos in the slow cooker. Cover and cook on high for 2 hours.
- Add the sweet potatoes and carrots to the slow cooker and let cook for another 2 hours. Break up and shred the chicken a bit, and then add the kale and peas. Let cook for another 20-30 minutes or until kale has softened a bit.
- Serve on its own or over cauliflower rice.
Yields: ~6-7 servings
Happy New Year, everyone! I hope 2014 is treating you well so far and that you’re not too blue with the holiday season being over. I’m always a little sad when it’s said and done, but the fact that it only comes once a year is part of what makes it so special. The rest of my decorations and the tree will come down this weekend…sigh. Since New Year’s, I’ve gradually been taking things down, but saved the lights inside and tree for last. There’s a lot to look forward to this year though, and I’m excited for what’s in store and what I’ll create for myself.
Meanwhile, this stew came together on a whim on New Year’s Day, hence the name, New Year’s stew. I didn’t make any special trip to the store or anything like that, but just used what was in the fridge and cupboards. I threw everything together in my slow cooker and then Jesse and I went out for a nice walk in the sunny, 40-degree weather. After more than five years of living out here, I’m still not used to the weather being like this during the holidays and winter, but it is pretty nice. If I could have snow for Christmas though, I’d take it. There’s really nothing like a white Christmas.
Anyway, have a great weekend and enjoy the stew if you choose to make it. Also, if you want to follow along with me for the January Instagram challenge, check out my Instagram page here. You can also participate if you want, as it’s not too late. Cheers!
- 1 Tbsp grass-fed butter or ghee
- 1/2 large red onion, chopped
- 3 cloves garlic, minced
- 1 lb beef stew meat, preferably grass-fed
- 3 large carrots, chopped into 1/2″ pieces
- 2 small parsnips, peeled and chopped into 1/2″ pieces
- 3 Roma tomatoes, chopped
- ~1/2 medium head green cabbage, chopped
- 1/2 cup chicken broth, preferably homemade
- 1 Tbsp apple cider vinegar
- 1.5 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- Black pepper to taste
- Pinch of cayenne pepper
- Melt butter in a large pan over medium heat. Add the onion and garlic, and saute until softened, about 3 minutes. Remove from heat and place in the bottom of your slow cooker. Add the chopped carrots, parsnips, tomatoes to the slow cooker as well, atop of the onion mixture.
- Meanwhile, in the same pan over medium heat, add the stew meat. Brown a couple minutes on each side. Then, remove from heat and add to the slow cooker.
- Add the broth, vinegar, oregano, thyme, black pepper and cayenne; stir. Then, add the chopped cabbage atop of everything. Stir gently, if desired (not necessary though).
- Place lid on slow cooker and cook on low for 8 hours or high for 5-6 hours. Stir well once done and serve.
Yields: ~3 servings