Rich Winter Beef Stew

Rich Winter Beef Stew

Preparation Time: 45 minutes
Cooking Time: 50 minutes
Servings: 2


  • 1-ounce bacon, diced
  • 3/4-pound well-marbled beef chuck, boneless and cut into 1-1/2-inch pieces
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/2 cup leeks, chopped
  • 1 parsnip, chopped
  • Sea salt, to taste
  • 1/4 teaspoon mixed peppercorns, freshly cracked
  • 2 cups of chicken bone broth
  • 1 tomato, pureed
  • 2 cups kale, torn into pieces
  • 1 tablespoon fresh cilantro, roughly chopped

Kitchen Equipment:

  • Dutch pot


  1. Heat a Dutch pot over medium-high flame.
  2. Now, cook the bacon until it is well browned and crisp reserve. Then, cook the beef pieces for 3 to 5 minutes oruntil just browned on all sides reserve.
  3. After that, sauté the peppers, garlic, leeks, and parsnip in the pan drippings until they are just tender and aromatic.
  4. Add the salt, peppercorns, chicken bone broth, tomato, and reserved beef to the pot.
  5. Bring to a boil. Stir in the kale leaves and continue simmering until the leaves have wilted or 3 to 4 minutes more.
  6. Ladle into individual bowls and serve garnished with fresh cilantro and the reserved bacon.


Calories: 359 – Fat: 17.8g – Fiber: 1g

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