Collard Greens and Steak Stew
6 to 10 Hours
Get to Know this recipe
What's better than a great soup on a fall evening? This steak stew has some unexpected ingredients that are sure to impress your taste buds. Here at Ponopono Health, we are always looking to include nutrient-dense foods to support our health and wellness. This recipe is full of them! Collard greens are one of the most nutrient-dense foods and lands at 1000 on a scale of 0 to 1000 NDs! How's that for a nice dose of healthy. The second best part about this stew is that slow-cooking this recipe makes it an incredibly easy dinner!
How to Make
Season beef with salt and pepper and in a skillet over medium to high heat, brown both sides.
Transfer browned meat to into your slow cooker.
Add the rest of the ingredients stir thorouhly.
Cover, and cook on low heat setting for 8-10 hours, or high heat setting for 4 to 6 hours.
Taste test before serving, and add extra salt or pepper if needed.
Serve over polenta medalians (see directions on how to make below.)
Optional- Granish with parsley and top with feta to taste
To make Polenta Medalians:
Simply slice the polenta in 1/4 inch slices. Heat grapeseed oil in a frying pan on medium heat. Cook until toasted on outside and heated completely through.
1 Beef shoulder roast
1 can low salt pinto beans
2 cups of collard greens
1 Carrot, Large
4 Garlic cloves
2 tsp Thyme, Fresh Leaves
1/2 Yellow onion, Large
2 cups Beef broth
1/4 cup Tomato paste
1/2 tsp Black pepper
1 tsp salt
2 tbsp Olive oil