I started my new food week off right by making a beef stew. When I think beef stew I think root vegetables and red wine. I opted for a lighter version using kale, white beans and white wine. White wine and beef? Am I crazy? Crazy smart, that is! It still gives it a beautiful finish but the flavour isn’t as heavy and pairs better with the more delicate ingredients that I used. Here is the recipe:

1 pound stewing beef, cut into pieces
1 packaged mushrooms, slices
1 bunch of kale, stalks removed and rough chopped
half jar or marinara sauce or canned diced tomatoes.
1 cup dry white wine
1 cup chicken or beef broth
1 can white beans, drained
1 medium onion, chopped
3 cloves garlic, chopped
1 tbsp rosemary
1 tbsp thyme
½ tbsp oregano

annnd I think that was it? I seem to recall maybe tossing in some smoked paprika for a bit of kick. Feel free to experiment with the herbs and spices to make it your own. I literally just dumped all of the ingredients (except the white beans and kale) into the slow cooker. If you have the time, brown the beef in a pan first to give it more depth of flavour, but it’s not necessary if you’re pressed for time. Let it do its thing on low for 6 hours and for the last half hour, jack up the heat to high, add the beans and kale, and let it go for another 30-45 minutes. Serve with a crusty baguette and fresh parsley. A perfect healthy, warming meal for a cold November day. (Even though it’s BEAUTIFUL out today and feels like spring.)