Lazy Girl Seasonal Stew Recipe
When my garden is busting with fresh veggies I sometimes panic...
...and then I remember that not only am I not a Michelin star chef (don‘t I wish) I also don’t have to kill myself over super complex recipes in order to make delicious, organic, and healing meals! That's where this recipe comes in.
I lean on this recipe at least once per week for a few major reasons:
Bone broth is the base of this stew, and I am always looking for more ways to incorporate the healing and delicious powers of bone broth into my family's diet.
You can absolutely use whatever you have in your fridge. While this recipe will be focused on a few spring offerings, you can swap out for literally ANY veggie (you will just have to cook it longer/shorter based on how quickly it cooks, super simple!).
Veggies, veggies, veggies. “I don't need a way to incorporate veggies into your weekly rotation,” – says no one.
The Nitty Gritty
Don’t you hate it when you click a link for a recipe and like 18 years later of scrolling you get to the bottom (after clicking out of 2,567 ads for stuff you don’t need) and finally get to the recipe? I’m always like:
“OOOK, I get that you’re trying to optimize your blogs for SEO by telling me the origins of the vegetables themselves from the beginning of time, but I just want the damn recipe.”
That's exactly why I’m giving it to you right here along with all of the potential substitutions in-line so you don’t need to go searching.
You’re welcome :)
Lazy Girl Seasonal Stew
By: Erica Mock
Ingredients:
2 tbsp oil of choice (I always use my lard or tallow, preferably high heat high quality oil)
4 cloves garlic, minced
1 onion, diced
1 lb. ground meat of choice, I use pork for the umami factor
2 sweet potatoes, cubed (sub potato/any type of hard squash or pumpkin here)
2 carrots, peeled and sliced
2 bunches kale, chopped and massaged (sub any “hardy” green here like chard, collards, or you could even use spinach or bok choy if you add it after you’re done simmering)
4 cups bone broth of choice (sub water if you don’t have any)
Optional: diced green onion, chopped cilantro, avocado, and/or toasted sesame seeds as garnish
Instructions:
On medium heat, add onion to a large stock pot, cook until tender and translucent. Add garlic, cook until fragrant (1-2 min).
Add ground meat; break it up and brown it in the onion mixture.
Add bone broth and deglaze the pot (scrape the bottom brown bits into the mixture, because yum).
Add curry paste, coconut cream, and all veggies. Simmer for 15-20 minutes on medium heat with the lid venting.*
DONE!
Notes:
*Don’t forget to add more tender greens at the end of the simmer process if you’re using them.
*I often will cook a few cups of rice and serve this curry over rice. You can even cook some rice noodles and make it more of a noodle dish.
Please do tell me how it goes.
This is one of my absolute favorite most versatile no-nonsense recipes that is so nutritious and healing there are just no words for it!
Please share how the experience is for you and if you have any thoughts or suggestions to add/change! I would absolutely love the feedback!