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Sweet Potato Beef Stew with Kale and Rosemary
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb beef stew meat
  • 2 large sweet potatoes, peeled and cut into chunks
  • 2 carrots, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 3 cups chopped kale
  • 2 sprigs fresh rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Place the beef stew meat, sweet potato chunks, sliced carrots, diced onion, and minced garlic into the slow cooker.
  • Pour the beef broth over the ingredients and add the rosemary sprigs, salt, and black pepper.
  • Cover and cook on low for 7 to 8 hours until the beef is tender and the sweet potatoes are soft.
  • Remove the rosemary sprigs, then stir in the chopped kale during the final 30 minutes of cooking.
  • Stir once more before serving to distribute the kale evenly.

Notes

Add the kale only at the end so it stays bright green and keeps a slight bite instead of turning mushy. If you prefer a thicker broth, mash a few sweet potato pieces against the side of the pot before adding the kale. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife