The strong bones in this stew doesn’t refer to ingredeients in the stew but rather the nutrients contained in it. This neutrient dense stew combines root veggies and all sorts of great stuff that is great for your bones and skeleton.
Most importantly, it is delicious and easy. Granted it does take some time but the hardest part about it is chopping all of the root veggies that go in it.
It is hearty and warm and delicious. It is another recipe from the wellness retreat called Thirteen moons. I made a big pot and we will eat from it all week. Perfect for a grey cold day. Here is the recipe reproduced with permission.
Strong Bone Stew
2 Tbsp olive oil or Ghee
1 cup chopped onion
1-3 cloves garlic
4 cups vegetable stock
1 cup quartered mushrooms
4 cups root veggies (potatoes, sweet potatoes, carrots, turnips, parsnips or winter squash cubed)
Sauce (make separately):
1/2 cup wakame seaweed
2 Tbsp miso
2 tsp tamari
1/3 cup tahini
2 Thsp cup peanut or nut butter * there is an allergy in my house so I substituted wow butter and it tasted great.
1Tbsp apple cider vinegar
-In a large heavy bottomed pot heat ghee and add onion and garlic and sauté until onion is soft. Add veggie stoc and bring to a boil. Add veggies and seaweed and simmer 45 minutes adding more water or broth if needed.
While stew simmers mix together miso, tamari, tahini, nut butter and vinegar in a large measuring cup or bowl and set aside.
Just before serving ladle enough hot broth into miso to make it thin enough to pour into stew. Add to stew. Continue to cook on low for 5 minutes. Serve hot with nice crusty bread or quinoa.