Ingredients
- ¼ lb boneless beef top sirloin steak, cut into 1-inch cubes
- 1 cup chopped onion (1 large)
- 14.5 oz can stewed tomatoes, undrained
- 14.5 oz can lower-sodium beef broth
- 1 Tbsp sweet paprika
- 1 tsp dried thyme, crushed
- 2 cloves garlic, minced
- ½ tsp dried rosemary, crushed
- ¼ tsp black pepper
- 7 cups fresh kale, rinsed, trimmed, and chopped (about 1 bunch)
- 15 oz cans no-salt-added cannellini beans, rinsed and drained
- 2 Tbsp balsamic vinegar
How to Make It
- In a 4- to 5-quart slow cooker combine beef, onion, tomatoes, broth, paprika, thyme, garlic, rosemary, and pepper. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-½ hours.
- If using low-heat setting, turn cooker to high-heat setting. Stir in kale and beans. Cover and cook for 30 minutes more. To serve, stir in vinegar.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 319 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7 g 20% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 48 mg 16% |
Sodium 544 mg 9% |
carbohydrates 37 g 28% |
Dietary Fiber 9 g 24% |
Sugars 6 g 7% |
Protein 30 g 60% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |