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Heat the cooking fat in a large heavy-bottom pot on medium-high heat.
When the fat has melted and the pan is hot, brown stew meat for 5-7 minutes, stirring once to brown evenly.
Remove to a plate, and set aside. It’s okay to batch-cook meat in a smaller pot/pan.
Turn heat down to medium and add onions. Cook for 7 minutes or until translucent.
Add garlic and ginger, and cook for a couple of minutes while stirring until fragrant.
Add bone broth, water, vinegar, 1 tsp salt, and browned meat to the pot.
Bring to a boil, cover, and turn down to a bare simmer. Cook for 30 minutes. (Tip: Check that stew is cooking at very low simmer and not boiling; this ensures meat stays tender.)
Add parsnips, carrots, turmeric, and cinnamon to the pot. Cook at a bare simmer for 45 minutes or until the veggies are just tender.
Add coconut milk and kale to the pot. Continue at a bare simmer for 10 minutes, stirring a couple of times as the kale cooks in.
Turn off heat, then stir in half of the cilantro and all the lime juice; salt to taste.
Serve warm, garnished with the remaining cilantro.</span-p>
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Heat the cooking fat in a large heavy-bottom pot on medium-high heat.
When the fat has melted and the pan is hot, brown stew meat for 5-7 minutes, stirring once to brown evenly.
Remove to a plate, and set aside. It’s okay to batch-cook meat in a smaller pot/pan.
Turn heat down to medium and add onions. Cook for 7 minutes or until translucent.
Add garlic and ginger, and cook for a couple of minutes while stirring until fragrant.
Add bone broth, water, vinegar, 1 tsp salt, and browned meat to the pot.
Bring to a boil, cover, and turn down to a bare simmer. Cook for 30 minutes. (Tip: Check that stew is cooking at very low simmer and not boiling; this ensures meat stays tender.)
Add parsnips, carrots, turmeric, and cinnamon to the pot. Cook at a bare simmer for 45 minutes or until the veggies are just tender.
Add coconut milk and kale to the pot. Continue at a bare simmer for 10 minutes, stirring a couple of times as the kale cooks in.
Turn off heat, then stir in half of the cilantro and all the lime juice; salt to taste.
Serve warm, garnished with the remaining cilantro.
