Easy Kale, Beef and White Bean Stew

By JenHall

haven't tried this yet

Ingredients

• 1 1/4 pounds boneless beef top sirloin steak, cut into 1-inch cubes
• 1 cup chopped onion (1 large)
• 1 14 1/2ounce canstewed tomatoes, undrained
• 1 14 1/2ounce canlower-sodium beef broth
• 1 tablespoon sweet Hungarian paprika or paprika
• 1 teaspoon dried thyme, crushed
• 2 clovesgarlic, 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 canno-salt-added cannellini beans, drained and rinsed
• 1 - 2 tablespoons balsamic vinegar

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

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) Servings Per Recipe 6,
cal. (kcal) 326,
Fat, total (g) 7,
chol. (mg) 29,
sat. fat (g) 2,
carb. (g) 39,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 1,
fiber (g) 9,
sugar (g) 6,
pro. (g) 30,
vit. A (IU) 12682,
vit. C (mg) 107,
Thiamin (mg) 1,
Riboflavin (mg) 0,
Niacin (mg) 7,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 48,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 562,
Potassium (mg) 1153,
calcium (mg) 202,
iron (mg) 6,
Percent Daily Values are based on a 2,000 calorie diet