Sweet Country Beef Stew

Servings 4 people


  • 3 tablespoons olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup flour
  • 2 pounds beef top round or chuck steak cut into 1/2-inch cubes
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 1/2 cups sweet red wine or use additional beef broth
  • 3 cups low sodium beef broth or use homemade (plus additional if needed)
  • 2 large sweet potatoes peeled and cubed
  • 1 bunch chopped kale
  • 1 teaspoon dried thyme
  • 1/2 cup parsley chopped


  • Heat the oil in a large saucepan with a tight-fitting lid over medium heat. In a medium bowl, toss together with salt, pepper, and flour.
  • Dredge beef cubes in the seasoned flour, shaking off excess; add to the saucepan and cook until browned on all sides.
  • Remove beef cubes to a paper towel lined plate.
  • To the same saucepan, add the onion and garlic; cook until onion is soft then add the wine and whisk up all of the browned bits from the bottom of the saucepan.
  • Return browned beef cubes to the saucepan; bring to a boil then reduce heat, cover and simmer for 25 minutes.
  • Next, add the broth and sweet potatoes to the saucepan; cover and cook for 45 minutes, stirring occasionally, until beef is fork-tender.
  • Add kale, thyme (and additional broth if needed); cover and cook for 10 minutes. Garnish with parsley before serving.


LC SERVING SUGGESTION: Ladle stew into bowls. Add a relish tray of carrot and celery sticks, grape tomatoes, cucumber spears, and whole black olives.
SERVING SUGGESTION: Add some crusty bread with butter.
KOSHER: Make sure beef is certified kosher.
GLUTEN FREE: Use gluten-free flour and make sure wine and broth are gluten-free.
NUTRITION: Per Serving: 712 Calories; 32g Fat; 60g Protein; 30g Carbohydrate; 3g Dietary Fiber; 138mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2 Grain(Starch); 8 Lean Meat; 1 Vegetable; 2 Fat. Points: 17
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