- 2 ½ pounds beef (I used frozen sirloin tips and sirloin steaks)
- ¼ cup olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 teaspoons chili powder
- 1 tablespoon freshly ground black pepper
- 2 bunches carrots, peeled and chopped into ¼ inch thick rounds
- 3 medium or 2 large onions, cut into large dice
- 1 large fennel bulb, sliced
- 2 cups kale leaves
- Cloves from 1 head of garlic, peeled
- 4 cups low sodium organic beef stock
- 2 cups water
- Heat a large stock pot over medium high heat. Once the pot is hot, add the oil. Add the beef to the pot. Allow to brown on one side, before flipping and allowing to brown on the other side. Add the red pepper, turmeric, coriander, chili powder, and black pepper.
- Once the meat is mostly brown, add 1 bunch of carrots and half of the onion. Sauté the vegetables for a few moments with the meat before adding enough stock to almost, but not quite, cover the meat. Bring to a boil, reduce to a simmer and place a lid on the pot, leaving it cracked slightly.
- Cook for 1 hour, stirring periodically, and adding more liquid if necessary. After the hour, add the remaining carrots and onion, along with the fennel and garlic. Recover and cook for 30 minutes.
- Pull the large pieces of meat out of the pot and slice them in ¼ to ½ inch thick slices. Return to the pot, add the water and kale and cook until heated through, about 10 minutes. Serve immediately. Stew may be stored in the refrigerator in an airtight container for up to 3 days or frozen in airtight containers for up to three months. Reheat in the microwave or on the stove top until steaming hot.
I used frozen meat. If you use fresh, the cooking time will be significantly different.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes