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A simple farmhouse stew, this recipe features root vegetables, slow­ cooked beef and fresh herbs. This recipe is adapted from Emma Aller's recipe for farmhouse stew. What you’ll need:

  • 1 1/2 pounds beef chuck roast, trimmed of excess fat and sinew (get it here)
  • 1 teaspoon unrefined sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon butter
  • 8 ounces English­style (find it here) or Canadian Bacon, chopped
  • 4 medium carrots, scraped and chopped into 1/2­inch thick rounds
  • 4 medium Russet potatoes, peeled and chopped into 1­inch cubes
  • 1 cup pearl onions
  • 1 quart homemade beef stock
  • 1 1/2 cups red wine
  • 1 tablespoon fresh thyme leaves

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Ingredients:

  • 1.5lbs ground beef
  • 2 small or 1 large white onion
  • 3 celery ribs, chopped
  • 2 large carrots, chopped
  • 1/2 small head of cabbage (about 2 cups shredded)
  • 2 cloves garlic
  • 1/2 tsp granulated garlic
  • 1.5 T salt or to taste
  • 1/2 tsp black pepper or more
  • 2.5 C cauliflower florets
  • 1 28oz can tomatoes, undrained
  • About 2 quarts homemade beef broth
  • Fresh thyme, parsley and rosemary

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Serves 8

INGREDIENTS:

  1. 3 boneless skinless chicken breasts
  2. 3 tbsp diced garlic (adjust to taste)
  3. 1 tbsp dried Italian seasonings (watch out for nasty additives, and make sure it is “clean”)
  4. 1 can full fat coconut milk
  5. 1 can diced tomatoes (sugar free)
  6. 2 c bone broth
  7. 1 bay leaf
  8. 1 tbsp butter

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