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Kale, Beef, And White Bean Stew

Ingredients

• 1 1/4 pounds boneless beef top sirloin steak
• 1 14.5-ounce can stewed tomatoes, undrained
• 1 14.5-ounce can reduced-sodium beef broth
• 1 cup chopped onion
• 1 tablespoon paprika
• 2 cloves garlic, minced
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground black pepper
• 7 cups chopped, trimmed kale (1 bunch)
• 2 15-ounce cans no-salt-added cannellini (white kidney) beans, rinsed and drained
• 1 to 2 tablespoons balsamic vinegar

Directions

1. Trim fat from meat.
2. Cut meat into 1-inch pieces.
3. In a slow cooker combine all ingredients except kale, beans and vinegar.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
5. If using low setting, turn to high setting.
6. Stir in kale and beans.
7. Cover and cook for 30 minutes.
8. Stir in vinegar.

Attribution