Marinated Beef And Kale Stew
serves 4-6
Recipe from cookthink
Marinating the beef and vegetables in red wine before cooking gives this beef stew deep, rich flavor. The kale adds vitamins, fiber and contrasting texture. Stir in a splash of red wine or a squeeze of lemon juice just before serving to brighten all the flavors.
ingredients
2 pounds beef (chuck or round roast), cut into 1-inch cubes
2 large carrots, chopped
1 large yellow onion, chopped
2 cloves garlic, minced
1 bottle of syrah (or cabernet or zinfandel), 3 tablespoons reserved
10 black peppercorns
1 bouquet garni
2 tablespoons canola oil + more as needed
2 cups low-sodium chicken broth
2 bunches kale, stemmed and chopped
timer
prep: 1 hour
total: 6 hours 40 minutes
tools
large bowl
slotted spoon
2 medium bowls
colander
tongs
stock pot (or Dutch oven)
instructions
1. Combine the beef, carrot, onion, garlic, wine, peppercorns and bouquet garni in a large bowl and marinate in the refrigerator for at least 4 and up to 24 hours.
2. When you're ready to cook the stew, put a colander over a large bowl and pour the meat, vegetables and marinade into the colander, so that the liquid drains from the meat into the bowl. Set the liquid aside. Put the beef cubes on a paper-towel-lined plate and pat them dry. Generously season the beef all over with salt and pepper.
3. Heat the oil in a large stock pot over medium-high heat. When it's hot and shimmering, add the beef to the pan with plenty of space between each piece. (You may need to work in batches.) Leave the meat alone to develop a very dark brown crust, 2-4 minutes. Turn it and brown on all sides. (If you work in batches, you may need to turn down the heat and/or add more oil.)
4. Set the meat on a plate to rest and lower the heat to medium. Stir in the reserved vegetables, season them with a sprinkling of salt and pepper, and cook until they soften, 4-6 minutes.
5. Add the marinade and broth to the vegetables and bring to a simmer. Scrape the bottom of the pan to release the brown bits. Cover and simmer until the beef is very tender, 60-90 minutes.
6. About 15 minutes before the stew is done, prep the kale. Add it to the stew and simmer until the kale is tender but still bright green, about 10 minutes. Stir in the reserved 3 tablespoons of wine.
