Beef Stew With Sweet Potatoes And Collard Greens

• Servings : 8
• Prep Time : 30 minutes
• Cook Time : 8:0 hour
• Ready In : 8:30 hour

One of the most comforting dishes during the fall and winter is beef stew!  This recipe combines two great Southern favorites in this classic dish- sweet potatoes and collard greens!

Ingredients:

• 2 lbs. beef stew meat
• 2 onions, sliced
• 2 sweet potatoes, peeled, cut into 1.5 inch cubes
• 1 lb. collard greens*, shredded or cut
• 12 oz. beer
• 1 tbsp. worcestershire sauce
• 3 oz. tomato paste
• 2 cups beef broth
• 1/2 cup flour
• 2 tsp. pumpkin pie spice
• 2 tsp. garlic powder
• 2 tsp. dried oregano
• 2 tsp. dried rosemary
• 1/8 tsp. red pepper flakes
• 2 bay leaves
• 1/2 tsp. black pepper, plus more for seasoning beef
• 1.5 tsp. kosher salt, plus more for seasoning beef
• 3 tbsp. butter
• 3 tbsp. olive oil

Directions:

Step 1

This recipe was created for a crock pot, but it can be adjusted to cook in an oven. Please see below for instructions. *Collard greens may be substituted for turnip greens or kale.

Step 2

Heat olive oil and butter in a large pot over medium to medium high heat. Add 1/3 of the stew meat and sprinkle with salt and pepper. Cook for a few minutes on each side until nicely browned, and the remove to a plate.

Step 3

Repeat process until all of the beef has been browned. Hold all of the beef on a plate.

Step 4

Turn heat down to medium low, and whisk in flour. Cook for 1 minute, and then add beer, whisking constantly to release all of the brown bits on the bottom of the pan.

Step 5

Whisk in tomato paste and cook for another minute, whisking constantly to ensure mixture is smooth.

Step 6

Stir in beef broth, worcestershire sauce, pumpkin pie spice, garlic powder, oregano, rosemary, red pepper flakes, kosher salt, and black pepper.

Step 7

Add collard greens to the pot, and stir until combined and greens are slightly wilted, 5 minutes.

Step 8

Combine collard green mixture, beef with accumulated juices, sweet potatoes, and onions together in the bowl of a slow cooker. Submerge bay leaves once the rest is combined.

Step 9

Cook on low for 8-10 hours.

Source: greers.com

Collard Greens

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Ingredients:

1 smoked turkey leg ( I use pig tails )
1 large onion
3 cups chicken bouillon
1/2 stick margarine (to make it more healthy)
1 1/2 tablespoons sugar
3 1lbs, or 3 large bunches of collard greens (washed and cut)
Seasoning salt and crushed pepper to taste (about 1 tablespoon of each)

Directions:

Chop 1 large onion. In a large pot, combine 3 cups of chicken bouillon, 1 large onion (chopped), 1/2 stick of margarine, 1 1/2 tablespoons of sugar and 1 smoked turkey leg, seasoning salt and crushed pepper.Heat on medium. While broth is heating up, take 3 1lbs, or 3 large bunches of collard greens, wash and cut them. add collard greens to broth and cover, cook for 1 hour and 45 minutes or until greens are tender.

Adjust seasoning to taste.

Source: Sweetiepies.com

Kicken Collard Greens

Ingredients:

1 Tbls Olive Oil 3 Slices of cooked bacon
1 Large finely onion chopped
2 Cloves of Minced Garlic
1 t. Salt
1 t. Pepper
3 Cups of Chicken Broth
1 Pinch of Red Pepper Flakes
1 Lb of Fresh Collard Greens, cut into 2 inch pieces

Directions:

Heat oil, crumble bacon, add onion cook until tender, add garlic and collard greens. Fry in pan until they wilt. Pour in Chicken broth over above ingredients, reduce heat to low, cover and simmer 45 minutes or until tender. Serve