Stew in the winter is probably one of my favorite things. I’m sure it speaks a little bit to my heritage and Irish roots, however to me there is nothing that can warm me from the inside out like a thick stew. This one of course is not for my vegetarian friends, but it is a great twist on an old favorite.
- 2 T. olive oil
- 1 lb left over roast beef OR 1 lbs. beef stew meat, chopped into ½” pieces
- 1 – 32 oz. container reduced-sodium organic beef broth
- 1 – 12 oz. bag of pearl onions
- 4 carrots, peeled and sliced
- 1 medium sweet potato (about 8 oz.), peeled and sliced
- 1 bay leaf
- 1 sprig fresh rosemary or 1/2 tbsp dried rosemary
- 6 large kale leaf, stemmed and torn into bite-sized pieces
- Salt and freshly ground black pepper
In a large pan heat oil over medium heat and lightly brown your beef on all sides. Rotate to touch all edges but don not over cook. (Skip this step if you are using left over raost.. it’s all ready to use!)
Remove beef and saute onions and carrots until onion begins to soften and become transparent.
Add browned beef, onion carrot and broth to a soup pot or slow cooker.
Peel and cube the sweet potato to add to mixuture
Add bay leaf and spring of rosemary stripped from the stem.
If using the soup pot bring to a light boil and then simmer on low for 2 hours. If using the slow cooker place heat on low and leave for approx 2-2.5 hours.
Half an hour before serving add chopped kale
Remove bay leaf, season with salt and pepper and serve with warm sour dough bread.