BLUE GOOSE FARM ~ Nicktown, PA

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Easy Kale, Beef, and White Bean Stew

1 1/4 lb. boneless top sirloin steak, cubed

1 C chopped onion (1 large)

1 - 14.5 oz. can stewed tomatoes, undrained

1 - 14.5 oz. can low-sodium beef broth

1 T sweet Hungarian paprika or paprika

1 t dried thyme, crushed

2 cloves garlic, minced

1/2 t dried rosemary, crushed

1/4 t black pepper

7 C fresh kale, rinsed, trimmed and chopped (about 1 bunch)

2 - 15 oz. cans cannellini beans, drained and rinsed

1-2 T balsamic vinegar

In a 4-5 quart slow cooker, stir together beef, onion, tomatoes, broth, paprika, thyme, garlic, rosemary, and pepper.  Cover and cook on low for 6-7 hours (or on high for 3-3.5 hours). 

If using the low-heat setting, turn to high-heat setting. Stir in kale and beans. Cover and cook for 30 minutes more. 

Stir in vinegar before serving.

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Kale,