This is one of my all-time favorite go-to recipes. It is comfort food meets ultra-healthy. I learned how to make baked stew as a teenager from my friend Kelly. It was never a written recipe—that I know of. It was more of a stand-in-the-kitchen-and-learn-from-my-friend-recipe. I have written it down for you, but just so you know, it can be modified with many types of veggies, depending on what is in your fridge at the time. I like to make a big batch, as it is one of those dishes that tastes wonderful warmed up the next day—and the day after.
1 large onion, diced
1 sweet red pepper, diced
5 sticks celery, sliced thin
3 cups broccoli, cut into small florets
5 medium red potatoes, diced with skins left on
1 large sweet potato, peeled and diced
4 carrots, peeled and sliced
¼ cup olive oil
1 tsp salt
Sauté first three ingredients for 5-10 minutes. Prepare all other ingredients and place in a large bowl. Add sautéed veggies to the bowl and pour in olive oil and salt. Use large spoon or clean hands to mix thoroughly. Place in Dutch oven or casserole dish. Place uncovered in 400-degree oven for 45 minutes.
After a horrific car accident nearly took her life and her own long and complex recovery journey, Becky has assembled a vibrant team of specially-trained coaches—healthcare professionals who have gained proficiency in teaching and coaching, many who live successfully with chronic pain. Becky travels extensively to speak about the role of health coaching in pain management and has been a regular speaker at PAINWeek®, and many other conferences, in addition to coaching and managing TCC’s program. She lives in Utah with her husband and dog, Quigley.