Difficulty: Easy - for beginners
Serves: 6 Servings
1 1/4 pounds boneless beef top sirloin steak, cut into 1-inch cubes
1 cup chopped onion (1 large)
1 14 1/2ounce canstewed tomatoes, undrained
1 14 1/2ounce canlower-sodium beef broth
1 tablespoon sweet Hungarian paprika or paprika
1 teaspoon dried thyme, crushed
2 clovesgarlic, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
7 cups fresh kale, rinsed, trimmed and chopped (about 1 bunch)
2 15 ounce canno-salt-added cannellini beans, drained and rinsed
1 - 2 tablespoons balsamic vinegar
1. In a 4 to 5-quart slow cooker stir together beef, onion, tomatoes, broth, paprika, thyme, garlic, rosemary, and pepper.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. If using low-heat setting, turn cooker to high-heat setting. Stir in kale and beans. Cover and cook for 30 minutes more.
4. To serve, stir in vinegar.