As we are getting close to the end of winter, I am cooking more of my homemade canned vegetables to free space for 2018 harvest. For lunch, I cook this kale and beef stew served on cooked warm rice and my whole family enjoyed it including my children.

Kale is very nutritious and is in the same family as cabbage.

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Ingredients

1-29 oz. can of Tomato Puree

3 Quarts Homemade Canned Beef

1 Quart Homemade Canned Kale

1 Tbsp. Chopped Sage

Salt to Taste (1 Tbsp.)

2 Tbsp. Sugar
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Direction

In a 6- quart pot, add the tomato puree.

Drain the canned beef and kale. It should yield about 4 cups or 1 quart of liquid.

Add to the pot.

Add the sage, sugar, and little salt. Stir. Cover the pot with a lid.

Bring to a boil.

Reduce the heat and cook for about 1 hour to allow the stew to reduce and thicken it up a little.

Add the kale and the canned beef.

Stir.

Bring to a boil.

Cover the pot and reduce the heat.

Cook for about 30 minutes. Taste and salt as necessary.

Serve on warm white rice.