Author Topic: Vegetable Beef Stew with Kale (Slow Cooker)  (Read 2456 times)

Olga Drozd

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Vegetable Beef Stew with Kale (Slow Cooker)
« on: January 22, 2017, 06:36:46 PM »

This is a robust, rich thick and full of flavor stew.  It contains parsnips, portobello mushrooms caps and earthy kale with carrots and potatoes.  You can use any kale you choose.  I used Dinosaur kale (also known as black kale, cavolo nero, Tuscan kale or lacinato kale) This spicy kale is the easiest to clean because it is not as curly and it has excellent health benefits, lowering cholesterol, fighting cancer, and decreasing inflammation..

2 Tablespoons vegetable oil
3 onions, minced
1/4 cup tomato paste
6 garlic cloves, minced
1 Tablespoon minced fresh thyme or 1 teaspoon dried
1/3 cup all purpose flour
1 1/2 cups low sodium chicken broth

1 1/2 cups low sodium beef broth
8 ounces portobello caps - about 3 medium (stem and gills removed), cut into 1/2 inch pieces
2 Tablespoons vinegar (rice vinegar used)
1/3 cup soy sauce
2 bay leaves
1 (4 pound) boneless beef chuck roast (trimmed of fat and cut into 1 1/2 inch chunks ) (or beef shoulder or blade roast)
Salt and pepper

12 ounces red potatoes (3 medium), scrubbed and cut into 1-inch chunks
4 carrots, peeled, halved lengthwise, and sliced 1-inch thick
3 parsnips, peeled, halved lengthwise, and sliced 1-inch thick
1 Tablespoon vegetable oil

8 ounces kale, stemmed and leaves sliced 1/4 inch thick (I used 1 bunch)

Heat 2 Tablespoons oil in 12-inch skillet over medium-high heat until shimmering.  Add onions, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes.  Stir in flour and cook for 1 minute.  Slowly whisk in chicken broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

Stir beef broth, vinegar, portobellos, soy sauce, and bay leaves into slow cooker.  Season beef with salt and pepper and nestle into slow cooker.

Toss potatoes, carrots, and parsnips with 1 Tablespoon oil and wrap in foil packet.  Lay foil packet on top of stew.  Cover and cook until beef is tender, 9 to 10 hours on LOW or 5 to 7 hours on HIGH.

Transfer foil packet to plate.  Let stew settle for 5 minutes, then remove fat from surface using large spoon.  Discard bay leaves.  Stir in kale, cover, and cook on HIGH until tender, 20 to 30 minutes.

Carefully open foil packet (watch for steam), stir vegetables with any accumulated juice into stew, and let sit until heated through, about 5 minutes.  (Adjust stew consistency with addition hot broth as needed.).  Season with salt and pepper to taste and serve.  Serves 6 to 8.

MAKING FOIL PACKET: Place vegetables on one side of a large piece of foil.  Fold the foil over and crimp to seal the edges.  Place the packet on top of the soup or stew, pressing gently as needed.

REMOVING PORTOBELLO GILLS: The black gills on the underside of a portobello mushroom cap can make a soup, stew, or sauce taste particularly muddy and look dark.  To avoid this, simply scrape the gills of the mushroom using a soup spoon before cooking.

PREPARING KALE: To prepare kale, cut away the leafy green portion from either side of the stalk or stem using a chef's knife.  Stack several leaves on top of one another, and either slice the leaves crosswise or chop them into pieces.
« Last Edit: January 23, 2017, 04:46:00 PM by Olga Drozd »