Sweet Potato and Kale Beef Stew
Course Soup
Cuisine American
Slow Cooker
Cutting Board
Knife
- 1 pound beef stew meat
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch kale, stems removed and leaves chopped
- 1 onion, diced
- 2 carrots, sliced
- 3 cups beef broth
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Add the beef stew meat to the bottom of the slow cooker.
Layer the sweet potatoes, carrots, onion, and garlic over the beef.
Pour the beef broth into the slow cooker and sprinkle in the rosemary along with salt and pepper.
Cover and cook on low for 7 to 8 hours or on high for 4 hours until the beef is fork-tender.
Stir the chopped kale into the stew during the final 30 minutes of cooking so it softens but stays bright.
Stir the kale in only at the end to avoid overcooking it. If the broth tastes too light after cooking, mash a few pieces of sweet potato against the side of the pot to thicken it naturally. Leftovers reheat well the next day and the flavors settle nicely in the fridge.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife