Chop the potatoes to make uniform-size pieces. Place potatoes in a large microwave-safe bowl. Cover with vented plastic wrap. Microwave on high for 5 minutes. Add carrots; cover and microwave for 5-7 more minutes or until potatoes and carrots are tender.

In a dutch oven combine potatoes and carrots, beef tips in gravy, and the water. Cook over medium-high heat just until bubbly around edges. Add chopped Kale and cover. Cook for 5 more minutes until heated through.

Ladle into bowls and top with fresh thyme if desired.