Easy Fall Stew

This fall stew recipe is as easy as it is amazing!

Use a pot, an instant pot or a pressure cooker (done in half the time).  This is one of our fall family favorites because we all LOVE a good home cooked meal, but don’t always have the time! This recipe is adapted from The Self Healing Cookbook by Kristina Turner

Ingredients:

  • 1 Butternut squash, cut into bite size squares
    • RESERVE ¼ cup of FINELY diced squash. This will break down and make the soup thick. If you want it more like a stew reserve a full cup.
  • Daikon Radish, 1 cup diced (bite size)***Note: Daikon Radish has been known best for helping the body eliminate mucus. If you cannot find it in the store you can substitute with any radish.
  • 1 carrot, sliced into ¼ in rounds
  • 1 onion, Diced
  • 2 Stalks of Celery, diced
  • ½ cup of Burdock root, finely diced. If you cannot find Burdock substitute with finely diced Parsnips.
  • 4 Cups of Bone Broth (you can substitute with a boxed brand but it won’t be as nourishing)
  • Rotisserie Chicken, Tempeh or Tofu, diced (chef’s choice)  * Optional
  • 4 Cups prepared brown rice (one cup per person)     * Optional
  • 2 Tbps Extra Virgin Olive Oil
  • Salt to taste

Directions:

  1. Add EVOO & Veggies to a large stock pot (instant pot or pressure cooker)
  2. Cook until soft, do not brown.
  3. Add Bone broth & Salt (if using a boxed broth you most likely will NOT need to add salt.)
  4. Cook about 40 minutes covered on medium low
  5. Start Rice (cook about 20 minutes)
  6. Taste & adjust salt if needed
  7. Add Chicken, Tempeh or Tofu and brown rice

Other Recipes to Try:

 6 Satisfying Pressure Cooker Recipes

Pizza Pancakes

Chocolate Chip Zuchini Bread

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