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Sweet Potato and Kale Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 2 medium sweet potatoes, peeled and diced
  • 1 bunch kale, stems removed and leaves chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
  • Stir in the diced sweet potatoes, diced tomatoes with their juice, beef broth, thyme, paprika, salt, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 15 minutes until the sweet potatoes are tender.
  • Add the chopped kale and stir it into the stew. Simmer uncovered for 5 more minutes until the kale wilts.

Notes

Simmer the sweet potatoes just until fork-tender so they hold their shape in the broth. Add the kale only at the end to keep some texture instead of letting it overcook. Leftovers reheat well on the stove with a splash of extra broth if the stew thickens overnight.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife