Artisan Beef Kale Bean Stew Recipes

ARTISAN BEEF KALE BEAN STEW

artisan beef kale bean stew image

Nothing more healthy than kale bean stew. Rustic and earthy the artisan kale, Tuscan beans and chunks of tender beef mean pure comfort food!

Number Of Ingredients 15

Ingredients

Preheat oven to 400
1 ½ lbs. beef, tender cut like New York strip or ribeye, cut in small bite cubes
3 Tbl. flour, all-purpose
¼ cup oil, grapeseed
1 tsp. smoked paprika
1 tsp. sweet paprika
1 tsp. sea salt
2 tsp. Italian seasoning
½ tsp. red chili flakes
½ tsp. coarse ground pepper
1 ½ cups cherry tomatoes, sliced lengthwise in halves
4 garlic cloves, whole, peeled, smashed
2 ½ cups beef stock
1 (14.5 oz.) cannellini beans
2 cups chopped rainbow kale, packed

Steps:

Put the beef cubes in a mixing bowl. Add the flour and toss and coat.
Heat a heavy large pot on medium high. Add the oil and let it heat up. Add the beef and brown on all sides.
Combine in a small bowl the smoked paprika, sweet paprika, salt, Italian seasoning, chili flakes and pepper. Sprinkle on the browned meat. Add the cherry tomatoes, garlic and beef stock. Blend, cover and put in a preheated 400 oven for 30 minutes.
Remove and add the beans and kale. Blend. Return to the oven and cook another 20 minutes.
Remove and let the stew rest. Ready to serve!

WHITE BEAN AND KALE STEW

White Bean and Kale Stew image

The complex flavor of this stew will have 'em thinking you've been simmering it for hours. Adding the kale leaves at the very end ensures they keep their structure.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 30m

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, chopped
2 carrots, peeled and diced
2 stalks celery, diced
Coarse salt and freshly ground black pepper
1 can (15 ounces) whole tomatoes, chopped (juice reserved)
1/2 pound small red potatoes, scrubbed and diced
1 can (15 ounces) white beans, drained and rinsed
1 bunch kale (1 pound), stems removed and leaves torn into small pieces
1/2 cup freshly grated Parmesan

Steps:

Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
Add 7 cups water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.

Nutrition Facts : Calories 254 g, Cholesterol 6 g, Fat 7 g, Fiber 8 g, Protein 12 g, SaturatedFat 2 g, Sodium 272 g

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