Braised Stew Beef over Wilted Red Kale (Serves 2)
I have a confession to make. Fresh red kale is gorgeous, but I prefer the taste of black to red when cooked. I may work with red kale again, but will probably choose black most of the time. And a plea… This meal tastes great even though the meat looks a bit gray in my picture. Please don’t avoid braised stew beef because my photography skills are weak!
Prep and Cook Time: 30-35 minutes
1 pound of beef for stew
1 bunch of red kale
6-8 ounces of mushrooms
1 medium sweet yellow onion
Chicken broth (Imagine Organic offers varieties with no sugar, cane juice, or soy)
Dried cranberries (infused with apple juice)
Apple cider vinegar
Extra virgin olive oil
Preheat oven to 350 degrees. Peel carrots. Chop carrots, mushrooms, and onion into bite-sized pieces. Cut stew beef into bite-sized pieces. Add two tablespoons of olive oil to a Dutch oven over medium heat. Add vegetables and stew beef. Add a generous dusting of salt, garlic powder, and black pepper. Stir mixture well. Add enough chicken broth to almost (but not quite) submerge the ingredients. I think I needed about 10-12 ounces in this case. Cover and cook in the oven for 60 minutes.
About 45 minutes after putting the stew beef in the oven… Add 1/4 cup of hot water to a small sauce pan over medium heat. Add 1/2 cup of cranberries. Add two to three tablespoons of apple cider vinegar. Reduce heat, cover, and let simmer over low heat.
Rinse kale well. Strip leaf from stems and discard stems. Add olive oil to a sauté pan over medium heat. Add kale to hot oil and stir around with a spatula. Add more kale as it wilts until you have enough to fill two plates. Stir the cranberry-apple cider vinegar mixture in with the kale and then transfer to plates.
Retrieve Dutch oven. Ladle stew beef mixture over kale and serve.
Notes: I like chicken broth, but you could use beef broth if you like. I plan to use more carrots the next time I cook this meal (I used all I had this time).
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