Fat Loss Veggie Detox Stew

I had to unexpectedly leave town one weekend and discovered that I had a lot of veggies in the fridge that would just end up going bad while I was gone, so I decided to make an attempt at creativity.  I wanted to cook them so that I could freeze them and enjoy them after I got back.  And so, my Fat Loss Veggie Detox Stew was born. 

I can't claim that it was great from the beginning, but after a few iterations, I think I got it just right.  It’s bright, colorful and loaded with all kinds of nutritious veggies.  It is Paleo, Whole30, and can be made totally vegan (if you substitute the beef broth with vegetable broth). Alternatively, if you have carnivores to satisfy, you can add some ground lamb (my favorite), turkey, chicken or grass-fed steak strips. . You can also change up the veggies and take out the ones you're not crazy about and substitute them with ones you love.  However, the best thing about this veggie stew is not only that it's loaded with delicious flavor (and trust me, this tastes way better than you ever expected), chock-full of nutrients, and is naturally low in calories, but that it's so hearty and filling that it will keep you satiated for hours, which is key when you are trying to lose a few pounds.  

It couldn't be more simple to make, takes about 30-45 minutes from start to finish (depending on how quickly you can chop your veggies), can be used for meal prep (e.g., you can portion it out and eat it over the course of the week), and easily frozen in glass containers and enjoyed at a later time.  

I hope that you make this delicious stew for your family and that they enjoy it as much as my family and I do.  Even my 10 year old is crazy about it! Yes, it's THAT good! 

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RECIPE

Fat Loss Veggie Detox Stew Recipe

makes about 6-8 servings

Ingredients

• 1 large organic onion, diced

• 6 large cloves organic garlic, sliced(don't forget to let the garlic rest - read why)

• 2 large organic carrots, thinly sliced (about 1/4" thick)

• 1/2 head of organic cabbage, coarsely chopped

• 1/2 cup organic green beans, cut into 1" pieces

• 1/2 large jalapeno pepper, sliced with or without seeds (seeds add heat)

• 2 whole organic bell peppers, coarsely chopped (any color)

• 2 cups mushrooms, sliced

• Himalayan salt and organic pepper to taste

• 1 1/2 glass jar Jovial Organic Diced Tomatoes

• 2 tablespoons Bionaturae tomato paste in a glass jar

• 6 cups homemade beef bone broth or Kettle & Fire Beef Bone Broth (get 10% off with Coupon Code NEWTRITIONNY) or vegetable broth

• 2 bay leaves

• ½ teaspoon organic thyme

• ½ teaspoon organic basil

• Optional: sliced zucchini, broccoli florets or sugar snap peas, chopped small

• Green onions, sliced for garnish (optional)

• Perfect Hydrolyzed Collagen for extra protein (optional)

• Avocado, cubed for garnish (optional)

• Ground Lamb or turkey (optional)

• Sour cream (optional)

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 Directions

1. Cut and prep all your veggies BEFORE cooking, as things go quickly!

2. Add 1 tablespoon of olive or coconut oil to your dutch oven (or large pot) and heat for about a minute until hot.

3. Add the diced onion and sliced carrots to the pot and cook over medium heat, mixing frequently. Cook until slightly softened, about 4-5 minutes.

4. Toss in the minced, rested garlic (why should garlic rest?) and stir for about 1 minute.

   Note: garlic burns quickly so stir the mixture continuously for 1 minute, make sure that you have enough olive oil in your pot (if not, add another tablespoon), and that your next ingredients are ready to go in.

5. Add the cabbage and green beans, adding oil as necessary to avoid burning. Continue cooking over medium flame for another 5 minutes, stirring frequently. Note: Make sure to scrape up all the garlic from the bottom of the pan to avoid burning it.

6. Stir in bell peppers and mushrooms, jalapeno pepper if you like a little heat (leave the seeds for more heat), undrained diced tomatoes, and tomato paste.

7. Pour in your choice of broth. My preference is my homemade beef bone broth, but the next best (and nutritious) option is Kettle & Fire Grass-Fed Beef Bone Broth (get 10% off with Coupon Code NEWTRITIONNY). If you prefer to keep it all veggie, substitute for vegetable broth).

8. Add the bay leaves and seasonings, and simmer for 6-7 minutes.

9. Add in zucchini, broccoli, and/or snap peas. Simmer an additional 5 minutes or until softened.

10. Remove bay leaves before serving, add some Perfect Hydrolyzed Collagen for a extra protein (if you’d like), and sprinkle some diced green onions on top for garnish.

* CARNIVORES: Add ground meat. My personal favorite is ground lamb. It adds amazing flavor. I stir fry it in a separate pan and add it to each person’s separate bowl as desired (don’t forget to drain all the fat before adding to the stew). This way you can keep it vegan for those who prefer it that way. A dollop of grass-fed sour cream on top makes it creamy, indulgent, and extra delicious (that comes from the Russian in me).

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VISUAL RECIPE

1. Cut and prep all your veggies BEFORE cooking, as things go quickly!

2. Add 1 tablespoon of olive or coconut oil to your dutch oven (or large pot) and heat for about a minute until hot.

3. Add the diced onion and sliced carrots to the pot and cook over medium heat, mixing frequently. Cook until slightly softened, about 4-5 minutes.

4. Toss in the minced, rested garlic (why should garlic rest?) and stir for about 1 minute.

Note: garlic burns quickly so stir the mixture continuously for 1 minute, make sure that you have enough olive oil in your pot (if not, add another tablespoon), and that your next ingredients are ready to go in.

5. Add the cabbage and green beans, adding oil as necessary to avoid burning. Continue cooking over medium flame for another 5 minutes, stirring frequently.

Note: Make sure to scrape up all the garlic from the bottom of the pan to avoid burning it.

6. Stir in bell peppers (I used red and yellow for color, but you can use any color you like), mushrooms, jalapeno pepper if you like a little heat (leave the seeds for more heat), and …

… 1 1/2 jars of undrained Jovial Organic Diced Tomatoes, which come in glass jar (vs BPA-lined cans) and 2 tablespoons of organic tomato paste.

7. Stir everything together and add your choice of broth (my preference is my homemade beef bone broth, but the next best (and nutritious option is Kettle & Fire Grass-Fed Beef Bone Broth (get 10% off with Coupon Code NEWTRITIONNY). If you prefer to keep it vegetarian or vegan, add vegetable broth).

8. Toss in a couple of bay leaves and add basil and thyme.

Note: Fresh is always better, but you can use dried herbs to save on time.

9. Cover the pot and simmer for about 6-7 minutes.

10. Add mushrooms

10. Then toss in the zucchini, broccoli, and/or snap peas. Simmer an additional 5 minutes or until softened.

11. Remove bay leaves before serving, and add some Perfect Hydrolyzed Collagen for a extra protein (if you’d like).

Sprinkle some diced green onions on top for garnish and serve vegan/ vegetarian or…

… add ground meat and a dollop of sour cream.

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Victoria Gregory is an Integrative Nutritionist and founder of NEWTRITION NEWYOU. Her focus—whether with private clients, readers of her blog, or her followers on social media— is whole body wellness, incorporating whole-food nutrition, supplementation, exercise, toxin-free living, and mindset coaching. Victoria’s personal mission is to help make the world a healthier place, one person at a time, and she has helped thousands of people find joy and self-love through better eating habits and mindfulness. Learn more about Victoria.