Wednesday, January 11, 2012

“New” Brunswick Stew

From Kristi’s Kitchen
As featured on the Beyond Organic Facebook page


1lb. Beyond Organic green-fed beef
½ large onion, diced
2 ribs of celery, diced
2 tbsp. organic butter OR grapeseed oil
¼ tsp. sea salt, garlic powder, pepper, onion powder and paprika
1 ¼ c. Homemade BBQ Sauce (recipe follows) seasoned chicken stock (I season mine with sea salt and garlic powder to taste)
3 bay leaves
14 oz. diced tomatoes and juice
12 oz. frozen peas
16 oz. frozen baby limas
16 oz. frozen cauliflower florets
1 tsp. zanthan gum
1 lb. pulled organic chicken


-Make BBQ Sauce
-Brown ground beef, celery and onion in butter OR oil
-Season with ¼ tsp. of sea salt, garlic powder, pepper, onion powder and paprika
-Add BBQ Sauce – Stop here and you have an amazing BBQ Beef!
-Pour in 4 c. seasoned chicken stock and tomatoes
-Add in frozen veggies and bring to a boil
-Sprinkle 1 tsp zanthan gum to tighten up sauce
-Simmer covered 10 minutes, stirring occasionally
-Adjust seasonings ( I added 1½ tsp. sea salt, ½ tsp. garlic powder, ½ tsp. paprika and ¼ tsp. cayenne)
-Place pulled chicken in the pot, stir and simmer for 15-20 more minutes, until beans are tender
-Remove bay leaves and serve piping hot

Serve over brown rice, quinoa OR just in a bowl with a nice green salad on the side

BBQ SAUCE:  (Half this recipe is the perfect amount for the stew)
From Kristi’s Kitchen

½ c. coconut nectar +2tsp.
1 1/2 cups organic OR raw ketchup
1/2 cup apple cider vinegar
1/2 cup water
1 tablespoon liquid aminos or raw coconut aminos
4 tsp. spicy brown mustard +2 tsp.
2 teaspoons paprika
4 teaspoons sea salt
1 1/2 teaspoons black pepper
8 dashes hot pepper sauce

-Place all ingredients in sauce pot and simmer for 10 minutes

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