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Autumn Beef and Kale Stew

Rich with red wine and bacon, this super quick stew also packs in plenty of vegetables.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
523 calories per serving


> 1 (16 oz) bag frozen kale
> 1 (24 oz) bag fingerling potatoes
> 1 lb carrots
> 1 tbsp sunflower oil
> 4 oz bacon diced
> 1 (14 oz) package shaved beef steak
> 1 cup red wine
> 1 2/3 cups beef stock


Prepare kale according to package directions. Halve the potatoes and cut the carrots into chunks.
Heat the oil in a large saucepan. Fry bacon for approximately 5 min. until crispy. Add beef strips and cook for about 2 min., stirring frequently. Add the potatoes, carrots, wine and stock and bring to a boil. Simmer for 10 min. or until carrots and potatoes are cooked. Add kale and season to taste with salt (in moderation) and pepper.

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