I lucked out with kids who will eat most things put in front of them. I’ve never really had a struggle with getting them to eat their veggies, but I still like to sneak veggies in where I can to make meals more nutritious, so I decided to throw in some Kale. I like that it also adds a little more color to the stew.
Crock Pot Beef and Kale Stew
- 6 medium potatoes, peeled and cubed
- 5 medium carrots, cut into 1-inch slices
- 1 medium onion, chopped
- 4 celery ribs, chopped
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt (divided)
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 teaspoon ground mustard
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1 bunch Kale, coarsely chopped
- Layer the potatoes, carrots, onion and celery in a 6-qt. slow cooker.
- Place flour and 1/2 teaspoon salt in a large resealable plastic bag. Add stew meat, seal and toss to coat evenly. In a large skillet, brown meat in oil. Place over vegetables.
- In a large bowl, combine the tomatoes, broth, wine, mustard, 1 teaspoon salt, pepper, and thyme. Pour over beef. Cover and cook on high for
- 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender.
- Add chopped Kale to the Crock Pot and cook for 20 additional minutes. Yields: 8 servings
This recipe is part of our “31 days of slow cooker recipes” series. If you want to know what you’ve missed check out the recipes below.
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