Crock-Pot Beef Stew
The weather has suddenly turned from mild misery to Antarctica in New York. And, at the risk of being completely hyperbolic, this beef stew is probably the best meal to eat in the middle of winter. Ever. Ever ever. It's that good. And so easy to make. Actually, you don't even need to make it. Your Crock-Pot does all the work while you go live your life!
- 1 1/2 pounds-ish beef top round
- 1 1/2 cup carrots, roughly chopped
- 1 onion, roughly chopped
- 2 sweet potatoes (1 large, 1 medium), roughly chopped
- 1 can beef stock, low sodium
- seasoning for the bee
- 1 large bag of kale
- Season the beef with salt and pepper or your favorite seasoning. Try to keep it low sodium.
- Cut the beef into cubes and throw them in the Crock-Pot. No searing necessary.
- Chop the carrots, sweet potatoes, and onions and throw them in the Crock-Pot.
- Pour the can of beef stock on top of the beef and vegetables. Add 1/2 can of water if you would like more broth. I like broth so I usually add a little extra water.
- Put the lid on it.
- Set the Crock-Pot for 4-6 hours on low. Note: Not all Crock-Pots are alike. Your Crock-Pot might cook at a different temperature, so you might want to check on your stew at about hour 4 if you're worried about drying out the beef.
- Take a big fist full of raw kale and throw it in a bowl.
- Ladle the stew into the bowl of kale.
- Eat and Enjoy!
This recipe yields about 5 servings for one person. I like to eat this for breakfast during the week. It sound ridiculous to eat beef stew for breakfast, but after a hard workout in the morning, this carb and protein heavy dish is just what I want!
9g fat/32.5g carbs/23g protein/389 calories (for about a 1/2 cup of sweet potato, 1/2 cup onion, 1/2 cup carrots, 4 1/2 oz beef)
Note: I am not a nutritionist, and the above f/c/p breakdown is an estimate. Please consult a physician or dietician before embarking on a regimented diet.