Ultimate You Change Centre



  • 1 ½ lb beef stew meat, cut into 1 ½ inch cubes
  • ½ t Salt
  • ½ t pepper
  • 1 16 oz package frozen pearl onions
  • 1 14.5 oz can diced tomatoes, drained
  • 2 medium carrots, cut into 1 inch chunks
  • ¾ c chicken broth or stock
  • 1 c frozen peas, thawed
  • 2 T fresh tarragon, chopped


  1. Heat large soup pot over medium-high heat.
  2. When hot, add coconut oil and onion to pot and brown slightly.
  3. Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides.
  4. When onions have browned slightly, add beef and brown on all sides.
  5. Add the diced tomatoes. Fill the empty can with water and add to the pot.
  6. Add green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.
  7. Add zucchini and red pepper, and cook for another 20 minutes.
  8. Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.
  9. Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.