Sweet Potato Beef Stew with Kale and Thyme
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Measuring Cups
Ingredients
- 1.5 pounds beef stew meat
- 2 medium sweet potatoes, peeled and cubed
- 4 cups beef broth
- 1 large onion, diced
- 3 carrots, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups chopped kale
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the beef stew meat, sweet potatoes, onion, carrots, and garlic into the slow cooker.
- Add the beef broth, dried thyme, salt, and black pepper. Stir to combine everything evenly.
- Cover and cook on low for 7 to 8 hours until the beef is tender.
- Stir in the chopped kale during the final 30 minutes of cooking so it softens but stays bright.
- Taste and adjust salt or pepper if needed before serving.
Notes
Stir the kale in only at the end to keep it from turning too soft. If you have fresh thyme on hand, swap the dried version for two sprigs and remove them before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups