Name: Brunswick Stew, Low Carb Version
Ingredients: 0 olive oil or coconut oil (enough to coat pot); 2 pounds ground meat (chicken, turkey, beef, or lamb); 2 onions (chopped); 5 carrots (sliced); 5 celery stalks (sliced); 1 small head cabbage (shredded); 2 summer squashes (diced); 1 bunch kale (or other greens, chopped); 8 cups chicken broth; 1 (15 oz) can fire roasted tomatoes (if night shades are tolerated); 0 up to 1 tablespoon cider vinegar (to balance flavor); 0 salt, pepper and hot sauce (to taste)

Brunswick Stew, Low Carb Version

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Course Meat, Fish & Seafood Dishes

Servings 8 Servings

Ingredients

olive oil or coconut oil enough to coat pot
2 pounds ground meat chicken, turkey, beef, or lamb
2 onions chopped
5 carrots sliced
5 celery stalks sliced
1 small head cabbage shredded
2 summer squashes diced
1 bunch kale or other greens, chopped
8 cups chicken broth
1 (15 oz) can fire roasted tomatoes if night shades are tolerated
up to 1 tablespoon cider vinegar to balance flavor
salt, pepper and hot sauce to taste

Instructions

Coat the bottom of a large soup pot with oil and set to high heat. Brown the meat. Lower the heat to medium and stir in each vegetable starting with the onion. Add the broth and the tomatos (if using) and simmer until the carrots are soft, about 25 minutes in total. Add more water or broth if needed. Season to taste with cider vinegar, salt, pepper, and hot sauce. (Recipe♦224)

Brunswick Stew, Low Carb Version

Brunswick Stew, Low Carb Version

Ingredients

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