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Autumn Beef and Kale Stew

Autumn Beef and Kale Stew

Prep time 10 minutes
Cook time 20 minutes
Ready in 30 minutes
Makes 4 servings


  • 1 (16 oz) bag frozen kale
  • 1 (24 oz) bag fingerling potatoes
  • 1 lb carrots
  • 1 teaspoon sunflower oil
  • 4 oz bacon, diced
  • 1 (14 oz) package shaved beef steak
  • 1 cup red wine
  • 1 2/3 cups beef stock


1. Prepare kale according to package directions. Halve the potatoes and cut the carrots into chunks.
2. Heat the oil in a large saucepan. Fry bacon for approximately 5 min. until crispy. Add beef strips and cook for about 2 min., stirring frequently. Add the potatoes, carrots, wine and stock and bring to a boil. Simmer for 10 min. or until carrots and potatoes are cooked. Add kale and season to taste with salt (in moderation) and pepper.


551 calories, 26g fat, 8g saturated fat, 82mg cholesterol, 766mg sodium, 40g carbohydrate, 9g fiber, 7g sugar, 31g protein