Super-Veggie Beef Stew

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READY IN: 12hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 tablespoons oil in a large skillet over med-high heat until shimmering.
  • Add onions, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8-10 minutes.
  • Stir in flour and cook for 1 minute.
  • Slowly whisk in chicken broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  • Stir beef broth, portobellos, soy sauce, and bay leaves into slow cooker.
  • Season beef with salt and pepper and nestle into slow cooker.
  • Toss potatoes, carrots, and parsnips with remaining tablespoon oil, season with salt and pepper, and wrap in foil packet.
  • Lay foil packet on top of stew.
  • Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  • Transfer foil packet to plate; let stew settle for 5 minutes, then remove fat from surface using large spoon.
  • Discard bay leaves.
  • Stir in kale, cover, and cook on high until tender, 20-30 minutes.
  • Carefully open foil packet, stir vegetables with any accumulated juices into stew, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
  • Season with salt and pepper to taste and serve.
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