Cream Stew by Provincial Paleo

water, beef veal, veal bone broth, garlic, sea salt, bay leaf, dried basil, cinnamon, coconut milk, coconut flour, honey, broccoli, onion, turnips, carrots, plantain

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– 6 cups water
– 1 lb/ 450 g beef/ veal, cubed
– 2 cups veal bone broth
– 1 cup or 1 Vidalia/ white onion, diced
– 2 cups or 2 white turnips/ rutabagas, chopped into 1?/ 2.5 cm chunks
– 1 cup or 2 carrots, chopped into 1?/ 2.5 cm chunks
– 2 cups or 1 medium-ripe plantain, peeled and halved lengthwise and cut into 1?/ 2.5 cm chunks
– 1 tbsp or 2 garlic cloves, peeled and chopped
– 1 tsp sea salt, divided
– 1 bay leaf
– 1/2 tsp dried basil
– 1/2 tsp cinnamon (or a stick of cinnamon)
– 500 mL coconut milk
– 1/4 cup coconut flour
– 1 tsp honey
– 2 cups or 1 broccoli, cut into large florets

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