Past-their-prime veggies find their home in this delicious and hearty kale stew. This recipe was developed by blogger Love & Zest for the Hearth, Patio & Barbecue Association.
1 hour 20 minutes
● 1 teaspoon olive oil
● 1 pound beef stew meat
● 1 medium yellow onion, diced
● 1 tablespoon minced garlic
● 2 tablespoons flour
● 12 ounces beer, any style
● 32 ounces beef broth
● 4 medium carrots, sliced
● 6 medium Yukon Gold potatoes, diced
● 2 cups packed chopped kale
● 1 bay leaf
● Salt and freshly ground pepper, to taste
● Large crusty baguette, optional for dipping
In large stock pot or Dutch oven, heat olive oil over direct medium heat. Add beef and sear on both sides. Remove from pan and set aside.
In same pot, sauté onions and garlic until onions are translucent.
Stir in flour and mix to coat onions.
Add beer slowly to deglaze the pot, blending with onions. Simmer 5 minutes to thicken.
Whisk in broth slowly, incorporate into soup.
Add carrots, potatoes, kale, bay leaf and beef to pot; season with salt and pepper. Bring soup to a boil, stirring occasionally to prevent sticking.
Once boiling, reduce heat to simmer and cover with lid. Cook 30 minutes, stirring occasionally, until potatoes and carrots are easy to pierce with a fork.
Season soup with salt and pepper to taste; serve hot with a crusty baguette.
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