Organic Beef Veggie Stew

Organic Beef Veggie Stew

  •  2 tablespoons olive oil or coconut oil
  • 1 yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 pound organic ground beef
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Herbamare (A. Vocal)
  • 1/2 teaspoon crushed red peppers (optional)
  • 1/2 teaspoon dry oregano and basil
  • 2 cups butternut squash (or 2 yams), diced
  • 1/2 head cauliflower, diced
  • 1 orange and 1 red bell pepper, diced
  • 28-ounce fire roasted tomatoes by Muir Glen
  • Water
  • Black pepper and Celtic sea salt to taste
  • - In a large soup pot, sauté onion and garlic in oil on medium heat until golden color (about 3-5 minutes).

- Add beef and brown it (for about 10 minutes).

- Season with paprika, Herbamare, crushed red peppers, basil and oregano, mix well.

- Add squash, cauliflower, bell peppers, fire roasted tomatoes and water (to desired consistency). Bring to boil. Reduce the heat and simmer for 30-40 minutes. Mix occasionally.

- Season with celtic sea salt and black pepper before serving.