Beef Stew with Leafy Greens
Beef Stew with Leafy Greens and lots of mushrooms. The perfect hearty slow cooker meal made healthier using lots of fresh Swiss chard and mushrooms, which add incredible earthiness and extra meatiness.
Ingredients
- 2 pounds beef chuck roast fat trimmed and cubed
- 1 sweet onion sliced ½ inch thick
- 4 garlic cloves minced
- 4 carrots sliced
- 16 ounces baby portobello mushroom sliced
- 1 cup beef broth
- 2 ounces tomato paste
- 2 dry bay leaves
- salt and pepper to taste
- 3 cups Swiss chard spinach or kale also works just fine!
Instructions
- Set your slow cooker or instant pot (slow cooker mode) on high for 6 hours or low for 8 hours.
- In your crock or instant pot insert, add the beef, onion, garlic, carrots, mushrooms, broth, tomato paste, bay leaves, and a large pinch of both salt and pepper. Toss to combine.
- 15-30 minutes before serving, de-stem the Swiss chard and give it a rough chop. *Do the same thing with kale if using. Spinach can be added as is.Stir it into the slow cooker and let it cook until you are ready to serve.