Eddie’s Stew & first Recipe

Ok Paleo goers, the paleo has kicked off today. You now have 4 good weeks of delicous foods to prep, but to give you other ideas, selection, or just to see what goodies we may be cooking I will be posting 1 recipe weekly. Also on Friday evening or Saturday morning I will email the paleo challengers another recipe that I favor during this fun time. I will try to keep them simple for everyday living, but I can’t promise them all being quick meals. Oh, and also i will try to keep them not too spicy ;).

To kick off I am posting a favorite stew around my place. No better time then a hearty warm bowl of stew/soup and it is always great to make a bigger batch to have around the house in case of a time crunch. This one takes a bit of time to cook but that is because I love my veggies soft in a stew and my meat to be so tender it melts in your mouth!


Eddie's Stew


Prep time: 25mins
Cook time: 2.5 – 3 hours

Shopping Cart/Ingredients:
2lbs of Beef Stew Chunks
1 Beef bone for Soup
6 Boneless Chicken Thighs
6 Large Carrots chopped
2-3 Plantains peeled/chopped (unripped, but not green. Must feel hard/firm)
1 Large Yuca or 3 Cassava chopped (cut off the skin)
1/2 Buttercup Squash chopped (cut off the skin)
2 medium Yams peeled/chopped
1/2 medium Green Cabbage chopped

1 cup Chopped Italian Parsley (fresh)
2 tbsp Ground Corriander
1 tbsp Garam Masala
1/2 tbsp Ground Ginger
1/2 tsp Cayenne Pink/Himalayan Salt & Pepper to taste

1. Peel and chop all ingredients that require prepping.
2. Place pot on stove top with about 4 liters of water at about medium heat.
3. As the water is heating up place all the ingredients into pot except the cabbage.
4. Put all spices into pot. Do not get salt crazy. I normally don’t cook with salt but when cooking stews and tomato base sauces I do.
5. Let stew cook at medium to low medium for about 2 hours.
6. Taste soup and fork veggies to check for the right softness. I love my veggies soft and by this point the squash has melted away.
7. Place the cabbage into pot for the last 20 minutes of cooking.
8. Serve right away or for the next few meals, but always squeeze 1/4 of a lime.


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