Sweet potato, kale and beef stew

So, it’s freezing outside and apparently a blizzard is coming my way just in time for my 6 year old’s birthday. All I want to eat is soup and thankfully, it’s easy to make and a lot of times, you have the ingredients on hand which is even better! I found some great baby kale at Trader Joe’s this week and decided to incorporate it into a stew. It was hearty and satisfying and using lean stew meat meant that it still worked with my 21 Day Fix eating plan.

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Sweet potato, kale & beef stew


1 lb lean stew meat

4 organic carrots, washed and sliced

1 onion, diced

2 tsp minced garlic

1 large sweet potato, peeled and chopped into small pieces

1 package baby kale

1 tsp coconut oil

1 tsp olive oil

1 1/2 tsp allspice

1 1/2 tsp dill

1 1/2 tsp sea salt

1 tsp black pepper

2 tsp 21 Seasoning Salute (from Trader Joe’s)

1 cup water

1 1/2 cups chicken stock

1 tbsp dijon mustard


1. In a large Dutch oven or soup pot, heat coconut oil and olive oil over medium high heat until coconut oil is melted.

2. Add in the chopped vegetables, stew meat, salt, pepper and spices and cook until onions are translucent and beef is browned, turning over every few minutes

3. Lower heat to low and add chicken broth, dijon mustard, water and baby kale leaves and cook for 1 hour or until meat is tender and vegetables are cooked.

That’s it! Simple, right?

Like any soup, it’s best if you let it sit and eat it the next day. I also like to freeze it in individual portions (I use old yogurt containers) so that I have something warm to grab for lunch when I feel like it!




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