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Issue 147: Savory Stews

Wild Rice & Lamb Stew

Wild Rice & Lamb Stew

Ingredients:
1 cup of organic long-grain wild rice
1 pound of organic lamb, cooked and cubed
5 organic tomatoes, cut into pieces
1 Tablespoon organic butter
3 garlic cloves, minced
2 teaspoons dried chives
¼ cup red wine (optional)
1 teaspoons dried rosemary
1 teaspoon dried Italian seasoning
½ cup pure water
½ teaspoon hot pepper sauce

Directions:
Prepare the long grain wild rice according to package directions. In the meantime, heat the organic butter in a large saucepan or soup pan. Add the lamb and heat through for a few minutes. Add the tomatoes, garlic, wine (if using), rosemary, Italian seasoning and water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes. Add the hot pepper sauce and the rice. Serve. 

Serves 4 to 6

Recipe courtesy of Extraordinary Health Team

 
Robust Chicken-Veggie Stew


Robust Chicken-Veggie Stew

Ingredients:
2 Tablespoons extra virgin coconut oil
2 scallions, thinly sliced
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 cups frozen organic corn
1 teaspoon of cumin
2 organic potatoes, peeled and cubed
2 cups of organic chicken broth
1 pound of organic chicken breast, cooked and cubed
2 cups of whole organic milk
fresh cilantro, to taste
pinch of ground red pepper
salt, to taste

Directions:
Heat the coconut oil in a large saucepan over medium-high heat. Add the scallions and the bell peppers. Cook for about five minutes. Add the broth, corn, cumin and potatoes. Simmer for about 20 to 30 minutes. Add the chicken, milk, cilantro, ground red pepper and salt. Serve.

Serves 4 to 6

Recipe courtesy of Extraordinary Health Team

 
Beef Stew


All-Day Beef Stew

Ingredients:
3 pounds stew beef, cut into 1-inch pieces
1 cup red wine
3 to 4 cups beef stock
4 tomatoes, peeled, seeded and chopped or 1 can tomatoes
2 Tablespoons tomato puree
½ teaspoon black peppercorns
several sprigs fresh thyme, tied together
2 cloves garlic, peeled and crushed
2-3 small pieces orange peel
8 small red potatoes
1 pound carrots, peeled and cut into sticks
Celtic sea salt and freshly ground pepper

Directions:
Marinate meat in red wine overnight. (This step is optional.) Place all ingredients except for potatoes and carrots in an oven-proof casserole and cook at 250 degrees for 12 hours. Add carrots and potatoes during the last hour. Season to taste.

Serves 6-8

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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