Peel and chop the yuca and slice the plantains into 1 inch pieces. Chop the kabocha squash into 1 inch pieces (feel free to peel the squash if you prefer but the skin is soft and edible). Place into separate bowls of cold water to prevent from turning brown.
Cut beef stew meat into bite-sized pieces and season with sea salt.
In a large stockpot, add 1 tbsp olive oil and heat at medium-high. Add the beef stew meat and lightly brown on both sides (4-5 minutes each side). Once finished, remove the beef from the stockpot with a slotted spoon and set aside.
Keeping the stockpot at medium-high, add the sliced scallions. Let the scallions heat up for 3 minutes and add the butternut squash puree, stirring continuously for 5 minutes, letting the puree and scallions soak up the olive oil and beef juices.
Add the beef stew meat back and pour in the broth and coconut aminos into the stockpot. Add the salt and bring to a boil. Once simmering, reduce heat to medium-low and let simmer for 10-15 minutes.
First, add in the yuca, cooking for 5 minutes. Add in the plantains, kabocha squash, and dried parsley. Finally, add in the shredded turkey or chicken. Stir ingredients together and let simmer on medium-low for 30 minutes.
Once the vegetables are tender, the stew is ready to be served. Serve warm and top with chopped fresh parsley if desired.