Senior Joint Support Stew

Ingredients

• 2 lbs boneless, skinless chicken thighs, diced
• 1 lb beef stew meat, cut into small cubes
• 8 oz wild-caught salmon fillet, skin removed and cubed
• 2 cups butternut squash, peeled and diced
• 1 cup green beans, trimmed and chopped
• 1 cup carrots, peeled and sliced thin
• 1/2 cup sweet potato, peeled and diced
• 1/2 cup fresh blueberries
• 1/4 cup fresh parsley, finely chopped
• 4 cups low-sodium chicken bone broth (preferably homemade with joint-supporting bones)
• 2 tablespoons coconut oil
• 1 tablespoon ground turmeric
• 1 teaspoon ground ginger
• 1/2 cup cooked brown rice
• 2 tablespoons ground eggshell powder (or 1 tsp calcium carbonate)

Step-by-Step Instructions

1. Heat coconut oil in a large Dutch oven or heavy pot over medium heat.
2. Add diced chicken thighs and beef stew meat; brown on all sides for approximately 5-7 minutes, turning occasionally.
3. Pour in the bone broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pot.
4. Reduce heat to low, add turmeric and ginger, stir well to combine.
5. Add butternut squash, carrots, and sweet potato to the pot.
6. Cover and simmer on low heat for 35-40 minutes until vegetables are very tender and meat is cooked through.
7. Gently fold in the salmon cubes and green beans, cover, and simmer for an additional 10-12 minutes until salmon is just cooked and flakes easily.
8. Remove from heat and let cool for 15 minutes.
9. Stir in cooked brown rice, blueberries, parsley, and eggshell powder, mixing gently to combine without breaking up the fish too much.
10. Taste and adjust seasoning if needed (no salt should be added).
11. Allow to cool completely to room temperature before serving or storing.
12. Portion into individual serving containers and refrigerate or freeze as needed.