#healthystew

A quick and simple way to prepare the classic Vietnamese beef stew, Bo Kho, using a pressure cooker that is Paleo-friendly. Tender grass-fed beef, flavorful spices, and wholesome veggies come together in this filling stew that's perfect for any occasion.

Ingredients: 2 lbs grass-fed beef stew meat, cubed. 2 tablespoons coconut oil. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon tomato paste. 2 carrots, sliced. 1 daikon radish, peeled and sliced. 1 can 14 oz diced tomatoes. 2 cups beef broth. 1 cinnamon stick. 3 star anise pods. 3 cloves. 1 tablespoon fish sauce. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Heat the coconut oil and switch the pressure cooker to saute. Add the minced garlic, grated ginger, and diced onion. Saut until aromatic. Brown the cubed beef stew meat on all sides after adding it. Cook for an additional minute after adding the tomato paste. Add the cloves, cinnamon stick, star anise pods, diced tomatoes, carrots, daikon radish, and fish sauce. To taste, add salt and pepper for seasoning. After shutting off the pressure cooker, leave it on high pressure for half an hour. When finished, carefully let go of the pressure and lift the cover. Top the Paleo Pressure Cooker Bo Kho with freshly chopped cilantro and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

This hearty and healthy stew is full of protein from the quinoa and different kinds of vegetables. This dish is great for busy days when you need something healthy and comforting.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz diced tomatoes, undrained. 2 carrots, diced. 2 celery stalks, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 cups chopped kale or spinach.

Instructions: In a slow cooker, combine quinoa, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, cumin, paprika, turmeric, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender and quinoa is cooked. Stir in chopped kale or spinach during the last 30 minutes of cooking. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

This hearty and flavorful stew is perfect for a meatless Monday meal. Packed with sweet potatoes, black beans, and kale, it's nutritious and satisfying. The slow cooker makes it incredibly easy to prepare, allowing the flavors to meld together beautifully.

Ingredients: 4 cups sweet potatoes, peeled and cubed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 cups kale, chopped.

Instructions: Put black beans, diced tomatoes, onion, garlic, cumin, paprika, chili powder, salt, and pepper in a slow cooker. Along with vegetable broth. Make sure to stir everything together well. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. The sweet potatoes should be soft after that time. Just before the end of the cooking time, add the chopped kale. When the kale is soft and wilted, check the seasoning and make any necessary changes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

A filling and healthy stew with the subtle notes of flageolet and the strength of green kidney beans. A hearty and filling supper for any occasion is this stew.

Ingredients: 1 cup Flageolet beans. 1 cup Green kidney beans. 1 onion, diced. 2 carrots, sliced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Rinse and soak Flageolet beans overnight. Rinse again before use. In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, saut until fragrant. Add carrots and saut for another 2 minutes. Stir in soaked Flageolet beans and green kidney beans. Pour in vegetable broth and diced tomatoes. Bring to a boil. Reduce heat to simmer, add dried thyme, rosemary, salt, and pepper. Cover and let it simmer for 45-60 minutes or until beans are tender. Adjust seasoning if needed. Serve hot and enjoy your Flageolet Stew with Green Kidney Beans!

Prep Time: 15 minutes

Cook Time: 60 minutes

A hearty and healthy stew made with vegetables and lentils that is spiced up with fragrant herbs.

Ingredients: 1 cup dry lentils. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 can diced tomatoes. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Cut up the garlic, onion, carrots, and celery and add them. For about 5 minutes, or until softened, saut. Tomato dices, cumin, paprika, turmeric, salt, and pepper should all be added. Turn down the heat and let it simmer for 25 to 30 minutes, or until the lentils are soft. If you need to, change the seasoning. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 30 minutes

It's nice and hearty, and this soup fills you up like a good stew should. It's a healthy and filling meal that's great for cold days because it's full of vegetables, lentils, and barley.

Ingredients: 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 3 garlic cloves, minced. 1 can diced tomatoes. 4 cups vegetable broth. 1 cup lentils. 1 cup barley. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Add the onion, carrots, celery, and garlic to a large pot and cook them until they become soft. Put in the vegetable broth, lentils, barley, thyme, and rosemary, along with the chopped tomatoes. Bring to a boil, then lower the heat and let it cook on low for 30 to 40 minutes, or until the barley and lentils are fully cooked. Before you serve, add salt and pepper to taste.

Prep Time: 15 minutes

Cook Time: 40 minutes

A delicious and hearty Paleo-friendly chicken and vegetable stew cooked in the Instant Pot, perfect for a Trim Healthy Mama meal.

Ingredients: 2 lbs boneless, skinless chicken thighs, diced. 4 cups broccoli florets. 2 cups baby carrots, halved. 1 large onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes, undrained. 1 cup chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Add salt, pepper, thyme, and rosemary to the chicken thighs. Warm up the olive oil in the Instant Pot while it is in "Saute" mode. Season the chicken thighs and add them. Brown for three to four minutes. Add the minced garlic and diced onion and saut until the garlic smells good. Add chicken broth and scrape the pot's bottom to get rid of any brown bits. Put in paprika, diced tomatoes, broccoli, and carrots. Combine well. Turn on "Manual" and close the Instant Pot lid. Set the timer for 8 minutes at high pressure. Do a quick pressure release after the cooking is done. If you need to, change the seasonings and serve hot. You can add fresh herbs or avocado slices as a garnish if you want to.

Prep Time: 15 minutes

Cook Time: 8 minutes