Ingredients
Scale
- 2 lb stew beef, cubed
- kosher salt and black pepper
- 1 large white/yellow onion, diced
- 2 stalks celery, diced
- 2 stalks carrots, diced
- 4 cloves garlic, minced
- 2 large sweet potatoes, peeled and diced
- 1 tbsp Italian seasoning
- 2 stalks fresh thyme
- 1 bay leaf
- 1/2 tsp sea salt, (to taste)
- black pepper, to taste
- 4 cups beef, or chicken broth
- 2 tbsp arrowroot powder, or 1 tbsp cornstarch, mixed with 2 tbsp water, to thicken
- 1/2 bunch kale (about 3 cups) roughly chopped
Instructions
Slow Cooker:
- Remove beef from packaging. Pat dry and season with kosher salt and pepper.
- Heat a drizzle of oil to medium-high in a large cast iron pan. Sear beef, in batches as needed, until browned on all sides, about 5-6 minutes. Remove and place in slow cooker.
- Place onion, celery, carrots, sweet potato, garlic, beef and seasonings in slow cooker. Cover with broth.
- Simmer on low 6-8 hours. After 6-7 hours, stir in chopped kale. Cook another hour to wilt kale.
- If needed to thicken, stir in arrowroot/cornstarch slurry. Return to slow cooker and stir in. Season to taste.
Instant Pot:
- Follow directions 1-3, using instant pot to cook beef in batches.
- Cook on manual/high pressure for 45 minutes. Let naturally release 10-15 minutes. Stir in kale. Thicken as directed (number 5). Season and serve.
