Here’s a recipe for stew that’s perfect for serving up leftover roasted meat in a savory, delicious way.
This stew doesn’t have a fancy name, it’s too practical and comfy for that. Nothing ostentatious about it. Just leftover roasted meat turned into a flavorful, comforting stew dotted with plump, sweet plantains and squash. It’s the perfect thing to do with the leftovers from Sunday’s roast.
Here’s what you need
- 1 tablespoon olive oil
- 1 butternut squash, peeled, seeded and chopped
- 1 yellow onion, chopped
- 2 plantains, peeled and chopped
- 4 garlic cloves, minced
- ½ teaspoon chili powder
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 tablespoon chipotle chili in adobo sauce (comes canned)
- 4 cups diced roasted beef or pork (Leftover roast works great!)
- 1 (28 oz) can of diced tomatoes
- 2 cups chicken or beef broth
- 1 (13.66 oz) can coconut milk
- Dash of sea salt and fresh black pepper
- In a large skillet, place the olive oil over medium high heat. Add the chopped butternut squash and onion. Cook for 5-8 minutes, until softened.
- Transfer the squash and onion to a slow cooker. Add the remaining ingredients. Cook on low for 10 hours. Enjoy!
335 calories, 8g fat, 19g carbohydrate, 8g sugar, 611mg sodium, 6g fiber, and 32g protein.
I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to assist you in all things fitness. And if you are not yet one of my prized clients then call or email me now to set up your first workout – I’d love to help you achieve your best body ever!
Samantha Adams – See Fit
Catalyst Strength and Functional Nutrition