Very Veggie Stew - Kapthura

Ingredients

• 2 Tbsp Kapthura Extra Virgin Coconut Oil
• 2 Large Chopped Potatoes
• 2 Cups Chopped Yellow Onion
• 5 Cups Chopped Celery
• 1 Cup Chopped Tomatoes
• ½ Cup Medium-Dry Sherry
• 4 Cups of Chopped Carrots
• 3-4 Tbsp of Lemon Juice
• 1 Whole Skinned, De-seeded, and Diced Butternut Squash
• 2 Tbsp Tomato Paste
• 3 Cloves Minced Garlic
• 1 Tsp Red Wine Vinegar
• 1 Tsp Salt
• ½ Cup Vegetable Stock
• ½ Tsp Freshly Ground Pepper
• + Chopped Cilantro to Taste
• In a large pan, warm the coconut oil over medium-high heat.
• Sauté in the onion and celery until they soften and begin to brown (about 5-6 minutes).
• Add the garlic and tomato paste and stir for 1 minute.
• Pour in the sherry, stock and vinegar. Stir to scrape any browned bits from the pan.
• Transfer the contents of the pan to a slow cooker. Add the squash and carrots and to the slow cooker, add salt, pepper, & stir.
• Cover and cook on low for 5 hours. Vegetables should be tender.
• Stir the lemon juice into the stew, then transfer the stew to large serving bowl.
• Drizzle with the 2 tbsp of olive oil, top with the chopped cilantro.