Ingredients
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1 (16 oz) bag frozen kale
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1 (24 oz) bag fingerling potatoes
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1 lb carrots
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1 tbsp sunflower oil
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4 oz bacon diced
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1 (14 oz) package shaved beef steak
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1 cup red wine
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1 2/3 cups beef stock
Steps
1
Prepare kale according to package directions. Halve the potatoes and cut the carrots into chunks.
2
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.
