Easy Kale, Beef and White Bean Stew

Kale is a potent source of Vitamins A, C, and K, and is also high in fiber. Incorporating it into this flavorful soup makes eating your greens fuss-free.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 hours to 3 1/2 hours (high) + 30 minutes (high)
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Easy Kale, Beef and White Bean Stew
Ingredients
1 1/4
pounds boneless beef top sirloin steak, cut into 1-inch cubes
1
cup chopped onion (1 large)
1
14 1/2 ounce can stewed tomatoes, undrained
1
14 1/2 ounce can lower-sodium beef broth
1
tablespoon sweet Hungarian paprika or paprika
1
teaspoon dried thyme, crushed
2
cloves garlic, minced
1/2
teaspoon dried rosemary, crushed
1/4
teaspoon ground black pepper
7
cups fresh kale, rinsed, trimmed and chopped (about 1 bunch)
2
15 ounce can no-salt-added cannellini beans, drained and rinsed
1
tablespoons balsamic vinegar
Directions
  1. In a 4 to 5-quart slow cooker stir together beef, onion, tomatoes, broth, paprika, thyme, garlic, rosemary, and pepper.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  3. If using low-heat setting, turn cooker to high-heat setting. Stir in kale and beans. Cover and cook for 30 minutes more.
  4. To serve, stir in vinegar.
Nutrition Facts (Easy Kale, Beef and White Bean Stew)
    Per serving:
  • 326 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 29 mg chol.,
  • 562 mg sodium,
  • 39 g carb.,
  • 9 g fiber,
  • 6 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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