Classic Favorite
Kale and White Bean Beef Stew
Hot Cornbread
Wine Recommendation
Sutter Home Merlot
Ingredients
- 2 lb boneless top sirloin roast, well trimmed and cut into 1 inch cubes
- 1 onion, chopped
- 2 (14.5-oz) cans diced tomatoes
- 1¾ cups less sodium beef broth
- 1 Tbsp smoked paprika
- 1 Tbsp Italian seasoning
- 4 cloves garlic, minced
- ¾ tsp salt
- ¾ tsp pepper
- 1 bunch lacinato kale, chopped
- 2 (15-oz) cans great Northern beans, rinsed and drained
- 2 Tbsp balsamic vinegar
Instructions
- Combine first 9 ingredients in a 5- to 7-quart slow cooker. Cover and cook on LOW 8 hours.
- Increase heat to HIGH, and stir in kale and beans. Cover and cook 30 minutes or until kale is tender. Stir in vinegar.
Side Dish Ingredients
- 1 (8.5-oz) pkg cornbread mix
Side Dish Instructions
- Prepare cornbread according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
470
|
165
|
635
|
| Fat (g) | 20 | 2 | 22 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 41 | 4 | 45 |
| Carb (g) | 33 | 30 | 63 |
| Fiber (g) | 10 | 0 | 10 |
| Sodium (mg) | 1031 | 293 | 1324 |
| T. Sugs (g) | 6 | 7 | 13 |
| A. Sugs (g) | 0 | 7 | 7 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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