Saturday, August 24, 2013
Beef, White Beans, and Kale Stew Eat Clean
1 lb organic stew meat or sirloin
1 chopped onion
28 oz diced tomatoes
14-20 oz low sodium vegetable broth
1 Tbsp paprika
1 tsp thyme
1 tsp rosemary
1 tsp ground black pepper
7 c fresh kale
45 oz cannellini beans, drained and rinse if canned
1 Tbsp balsalmic vinegar
1. In slow cooker, stir beef, onion, tomatoes, broth, paprika, thyme, garlic, rosemary and pepper.
2. Cover and cook on how for 6-7 hrs or high for 3-3 1/2 hrs.
3. Stir in kale and beans. Turn heat to high if not already on high. Cover and cook for 30 minutes more. Just before serving, stir in vinegar.
*can serve over rice