Beef, Cremini, and Kale Stew
October, 2004

Serves 6–8 / Use all-natural, lean beef for this comfort-food favorite. To serve, cut three small loaves of crusty sourdough bread in half and hollow out the centers; pour in stew just before serving.

3/4 cup all-purpose flour
Salt and pepper, to taste
2 pounds lean stewing beef, cut into 1-1/2-inch cubes, all fat removed
1 tablespoon canola oil
1-2 medium sweet potatoes, peeled and diced into 1-inch chunks (about 2-1/2 cups)
3-4 carrots, peeled and cut into 1-inch chunks (about 1-1/2 cups)
3/4 pound cremini mushrooms, stems trimmed
1 yellow onion, chopped
4 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon pepper
1 teaspoon dried oregano
1/3 teaspoon dried thyme
16 ounces dark beer, such as Guinness or any type of stout
2 cups chopped fresh kale


1. Place flour in a shallow dish or large freezer bag and season with salt and pepper. Add beef and dredge until evenly coated. In a large sauté pan, heat canola oil over medium-high heat. Cook beef, turning, until browned.

2. While beef is browning, layer sweet potatoes, carrots, mushrooms, and onion in slow cooker. Add browned beef, garlic, and spices. Pour in beer. Cover and cook on low for 6–8 hours. Thirty minutes before serving, stir in chopped kale.



Nutrition Facts Per Serving: Calories: 562 calories, % fat calories: 30, Fat: 18g, Saturated Fat: 5g, Cholesterol: 144mg, Protein: 54g, Carbohydrate: 40g, Fiber: 6g, Sodium: 477mg