Senior Joint Support Stew

Ingredients

• 2 lbs boneless, skinless chicken thighs (diced)
• 1 lb beef liver (chopped)
• 1 lb sardines in water (drained, bones included for calcium)
• 2 cups butternut squash (peeled and cubed)
• 1 cup green beans (chopped)
• 1 cup spinach (chopped)
• 1/2 cup blueberries
• 1/4 cup ground flaxseed
• 2 tbsp turmeric powder
• 1 tbsp coconut oil
• 4 cups low-sodium bone broth
• 2 large eggs (hard-boiled, chopped)

Step-by-Step Instructions

1. Heat coconut oil in a large Dutch oven over medium heat. Add diced chicken thighs and cook until browned on all sides, about 8-10 minutes.
2. Add chopped beef liver to the pot and cook for 3-4 minutes until lightly seared.
3. Pour in bone broth and bring to a gentle boil. Reduce heat to low and add cubed butternut squash.
4. Simmer uncovered for 25 minutes, stirring occasionally, until squash is tender.
5. Add chopped green beans and continue simmering for 10 more minutes.
6. Remove from heat and stir in drained sardines, ground flaxseed, and turmeric powder. Mix thoroughly to break up sardines.
7. Allow stew to cool to room temperature, then fold in chopped spinach, blueberries, and hard-boiled eggs.
8. Portion into airtight containers and refrigerate immediately. Serve at room temperature.