Kale & Beef Stew

20120708-182024.jpg When my garden & CSA are heavy on the kale, I make a simple soup that lasts all week long. Kale paired with beef is a delicious combo that keeps the carnivores in my family happy. To please the carb-lovers I'll add a bit of pasta. But for me, I like it straight up. Here's how I did it:


Ingredients: - kale by the barrel full, stripped from the stalk & chopped - 1 tri-tip roast, seared on both sides & roasted at 425 for 30 mins - 1 red onion, thinly sliced into half moons - 3 garlic cloves, smashed - 8 cups of chicken stock - olive oil - salt & pepper

Method: - sear & roast the tri-tip the night before & let it cool a bit before you put it in the fridge. I seasoned mine with olive oil & SusieQ Santa Maria seasoning. It's the best! - in a large soup pot or dutch oven, add olive oil, garlic and onions. Cook until just translucent & add salt and kale. Cook kale down and add more if you want. I probably used 1-2 pounds. - as your stirring ans seasoning, thinly slice the roast. - add the stock and bring to a simmer. Slide in the beef and simmer on a low flame for 15 mins. Cover & remove from the heat. - serve right away, or wait a day


The stew is slightly reminiscent of pho. Clear broth and clean flavors.

What are you cooking tonight? Do you cook soups in the summer, or is it too darn hot?!