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Meat
Easy
4 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
As Kreindy starts to reintroduce more food into her diet, it is still important for her to take baby steps. In this recipe we leave the vegetables in the soup as opposed to straining them out (she strained them in phase 1 of the diet). The vegetables are still well cooked and peeled. It is also very easy to personalize this stew to your liking, changing up the veggies or using only chicken in place of chicken and meat. * Kosher.com does not offer medical advice. Do not change your diet without consulting your doctor.
1 tablespoon oil
4 ounces meat
2 chicken thighs
1 onion, diced
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1 sweet potato, peeled and chopped
1 potato, peeled and chopped
2 large carrots, peeled and chopped
3 heaping tablespoons Tuscanini Tomato Paste
8 cups chicken broth (I like to use Manischewitz Low-Sodium and add salt to my preference)
1 teaspoon onion powder
salt
pepper
Heat the oil until it’s screaming hot. Season the meat and chicken with salt and pepper. Add the chicken and meat to the pot and sear for two minutes on each side or until golden on the outside. Remove the chicken and meat to a plate.
To the same pot, add the onion, garlic, sweet potato, potato and carrots. Let them sauté until they start getting soft (do not cook them through at this point). Add tomato paste and let it cook for two more minutes. Add the chicken broth, onion powder, and salt and pepper to taste. Bring to a boil. Reduce the heat and let it simmer for two to four hours. The longer it sits, the better the flavor!
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