Tangy Beef Stew with Kale & Sweet Potatoes

4 Apr


Chicago is starting to warm up which I’m afraid means much less bone warming stew 🙂 Salads will take over the rotation!

In a crockpot on high or in large pot on medium low add:

4 cups water
8 oz can tomato sauce
2 cups of frozen onion or 1 cup of fresh onion
4 bay leaves
4 cloves minced garlic
2 Tbsp to 1/4 cup red wine vinegar (this helps to soften the meat and reduce the amount of salt you need)
1 Tbsp salt
1/2 tsp freshly ground white pepper
1/4 tsp coriander
1/4 tsp marjoram
1 lb cubed beef
2 Tbsp bacon grease or fat
3 large sweet potatoes

Allow to cook for 6 hours before adding one lb frozen or one bunch fresh kale and cooking an additional two hours.

My son loves the broth made with 1/4 cup vinegar, but you can always use less and then add more salt.


2 Responses to “Tangy Beef Stew with Kale & Sweet Potatoes”

  1. Chuck April 4, 2013 at 4:26 pm #

    You didn’t say how much kale you used! I think I’m going to make this tomorrow night. I guess I’ll just eyeball it!

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