Ingredients:

1 Soup Bone (about 1 Lb.)

2 Cups Shredded Zucchini (I have leftover of baked zucchini, spaghetti squash and acorn squash. I used all of them instead—about 2 cups. Be creative on how to use leftovers.)

1 Cup of Chopped Onion (I used Egyptian onion greens)

2 Cups shredded Carrot

1 Apple Grated

Few Jalapeno Chopped or 3 Tbsp. Pepper Flakes (Use more or less depending on how spicy hot you desire)

3 Tbsp. of Chicken fat or Extra Virgin Olive Oil

1-29 oz. Can of Tomato Puree

1 Quart of Homemade Bone Broth

Salt to taste

1 Tbsp. Ground dry Sage (or herb of choice)

 

Directions:

In a cast iron pot, add the soup bone, the squash, onion, carrot, apple, and chili.

Add the tomato puree. Add a little water to the can and stir around with a spoon to remove all the tomato off and pour it in the pot.

Add the broth. If you are using less than 6 quarts pot, add only 2 cups of broth. Once the stew boiled down and there is space in the pot, add the remaining broth. If at least 6 quarts pot is used, add all the broth at this stage.

Add salt.

Add the fat or oil.

Add the dry sage (or add it toward the end of the cooking).

Stir a little.

Bring to a boil on the stove.

Remove from the stove and put in the oven at 350 degrees F. Cover the pot with a lid (a cast iron by preference or a stainless steel that can withstand the temperature in the over or a glass plate or lid can be used).

Let it cook for 30 minutes.

Remove the lid. Take the pot out and gently stir.

Replace in the oven and cover with the lid.

Cook for another one hour.

Take the lid off.

Take the pot out of the oven. Turn the oven off.

Turn the stove on to medium heat. Put the pot on it and stir.

Bring to a boil. Reduce the heat to 10 o’clock (two or one setting before low). Cover the pot and let is simmer. Occasionally stir the content.

Let it simmer for 3 hours or until the meat falls of the bone easily with a spoon.

Taste and salt more if necessary.

The stew can be cooked on the stove without going in the oven first. To do that, bring to a boil first with the lid on the pot, and reduce the heat to simmer until the meat falls off the bone. Stir occasionally.

Turn the stove off.

Take the bone out of the stew. (It can be kept in a bag in the freezer after it cooled down and used for bone broth lather once there are enough bones to make a broth.)

Scoop the stew to storage dishes or quart jars.

Close the containers and store the stew in the fridge if it is not served right away.

The stew can be serve on plain rice. It can be used as spaghetti sauce and pizza sauce. It can be used to cook peas.

It is a large batch of stew that can last one week, making it easy to cook meals in the evening after a long day of work. Some of it can be stored in the freezer for use later if you cannot go through it all within a week.

I froze one quart jar of this stew and kept the rest in the fridge for my family of 6.