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Oven-Braised Beef Stew With Carrot, Parsnip, And Lancinato Kale

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Oven-Braised Beef Stew With Carrot, Parsnip, And Lancinato Kale

Ingredients

  • 4 lb chuck roast
  • 4 large leeks, white parts only (split down the middle and sliced crosswise)
  • 6 shallots, peeled and trimmed
  • 4 tablespoons, divided of macadamia nut oil or fat of choice
  • 5 garlic cloves, peeled and smashed
  • 6 ounces cremini mushrooms, washed and quartered
  • 2 celery stalks, cut into medium sized pieces
  • 4 large carrots, cut into fourths
  • 12 mini parsnips, trimmed
  • 14.5 ounce can of diced tomatoes
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 bunches lancinato kale,blanched
  • kosher salt and freshly ground pepper
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Published 2014-09-09 14:38:18 (2 years ago).

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