Beefy Vegetable Kale and Spinach Stew

Hello everyone,

If you have read my other blog posts you will know that I have two children. A one year old, M, and a nine year old, Little A. I am also currently a stay at home mother and homeschooling our oldest. He is in forth grade and has some trouble learning new topics. Once he knows them he runs with them. It is just the initial learning he struggles with. So, the majority of my day is teaching, cleaning, and playing with my kids.

This leaves little time for much else, but I love to cook. This is where my crock-pot swoops in to save the day. I seriously love that thing.  It is such a time-saver, and is so easy to make large batches of food for the three men, My husband, Little A, and M, who love to eat.  I can put as little effort or as much effort as I like into my meals I make in the crock-pot.

My go-to meal is stew. I love having that one pot have all the food groups in it, other than the fruit my family eats as desert. Although I have made desert in my crock-pot as well.  I tend to rotate different meats I use so it isn’t the same old thing every day. I also try and mix up the other ingredients that I add in with the meat for my stews and my oldest son loves making up new names for them while he is chowing down.

Tonight is a beef night, so we will be having some sort of beef stew tomorrow. I like to cook everything at night before we all start going to bed so that it is all done for the next day.  Today was my husband’s early day so he got home before the boys were in bed and was able to spend some time with them while I cooked. This means I got more time in the kitchen to cook.  So while you can just make this recipe a throw it all in and go crock-pot recipe, I added a few extra steps since I had the time .



This is Beefy Vegetable Kale and Spinach stew

(but could be renamed by my 9 year old when he eats it)

Serves : 6-12
Prep time: 30 minutes
Cook time: 2-4 hours

 


Ingredients-
  • 5lbs ground beef
  • 3 medium sweet vidalia onions chopped
  • 2 cups chopped kale leaves
  • 4 cups spinach leaves
  • 3 lb frozen vegetables
  • 1lb chopped carrots
  • 15.5 oz can of garbonzo beans/chickpeas
  • 2 24oz jars of spaghetti sauce
  • 1 24 oz jar of stewed tomatoes
  • 2 tbs Badia Complete Seasoning spice
  • 1 cup water

Directions-
  1.  Grease the inside of you crock-pot to prevent sticking. (This is optional.  I only do it maybe 1/4 the time and I have no trouble cleaning my crock pot even if things do stick to the sides)
  2. Add your frozen vegetables to the crock-pot along with the 1 cup of water. (I like to get multiple small bags so I can mix up the different vegetable blends)
  3. Add the chopped carrots to the crock-pot. (I like to mix them in with the frozen vegetables but that isn’t needed.)
  4. Pour in the garbonzo beans/chickpeas. (you can drain the liquid off but do not have to .)                                                                                                        
  5.  Place your ground beef, and Badia seasoning into a pan and cook it on high until browned.
  6. Wash, peel, then slice your onions and add them to the ground beef.
  7. Stir ground beef/onion mixture until mixed thoroughly.
  8. Wash Kale leaves, then cut the leafy parts from the stiff stem.
  9. Chop the Kale leaves up finely and them to the beef and onion mixture.
  10. Stir beef, onion, and kale mixture until the beef is browned,  and the onions and kale are softer.                                                                              
  11.  Wash the spinach and remove the stems from the leaves.
  12. Add the spinach leaves to the crock-pot.
  13. Drain the oil from the beef, onion, and kale mixture.
  14.  Add the ground beef, onion, and kale mixture to the crock-pot.
  15.  Pour in the spaghetti sauce and stewed tomatoes over-top of the beef mixture. (you may need to stick a spoon in to the bottom to make sure the sauce drains to the bottom and doesn’t simply rest atop the rest.)
  16. Let the crock-pot sit for an hour or more if you would like and then stir the mixture slightly.
  17. Let the crock-pot sit for 2-3 more hours. (Or let it sit until the frozen vegetables are cooked to your liking. My husband prefers squishier vegetables over crisp.)
  18. Enjoy!                                                                                             

Now, with this recipe as so many you can add or remove things you like or dislike. You can also reduce the serving sizes by scaling down the measurements if that is what you need. You could even scale it up if you are feeding more people. Change it up if you would like or try it out the way it is listed. It is all up to you, the fabulous cook.

We hope you enjoy this recipe and stay-tuned for more tasty morsels. (Christmas is coming soon so you may well see some sugary, or not so much in our case, but still sweet , treat recipes.)

Thank you for reading,

The Momnipresent Mother

 

2 thoughts on “Beefy Vegetable Kale and Spinach Stew”

    1. Hello Kirsten,

      Thank you for your comment. Our family definitely enjoyed it. I hope you do to. You will have to let us know what you think of it after you and your family try it out.

      Thank you,
      The Momnipresent Mother

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