Butternut Squash & Kale Beef Stew (Whole30 Approved)

Don’t let the kale scare you.

This is good.  Like, really really good.  Somehow I came to the realization that kale cooked low and slow in a bath of meat juices is delicious.  Like, true southern collards delicious.  They melllllttt in your mouth.  Melt, people. They melt, and then I melt cause i just can’t believe kale can be so good. It’s one big melting party.

Yes, that’s a party you want to be invited to.  Not like the party of your good friend’s bratty little daughter that you get guilt tripped into attending.  We all have a friend with a bratty daughter, right?  The worst part is that you spend 30 minutes in the toy aisles of Target trying to pick the perfect present for that little girl because deep down you feel the need to impress her.  You don’t know why, and you wish it weren’t true, but it is and regardless of how much time you spend tinkering with every single pink plastic toy, analyzing them, it doesn’t matter.  Cause she’s already going to hate whatever it is you get her because you’re old and boring.

 Ok, so maybe that whole last part is just me, but whatever.  I know you know a bratty little girl.  Point is, the melting kale  party is wayyyy better than that party. Come to my party and forget all about bratty girls (young or old) and that kale is supposed to taste bad.  Cause it is so, so good.

Butternut Squash & Kale Beef Stew

2 tbsp bacon fat, or cooking oil of choice

2 lb stew beef, 1″ cubed

1 onion, roughly chopped

4 garlic cloves, minced

1 1/2 tbsp fresh sage, minced

1/2 tsp smoked paprika

1 small butternut squash, cubed (about 4 cups)

 16oz frozen, chopped kale (or one bunch fresh)

4 cups beef stock, preferably homemade

salt and pepper

In a large dutch oven heat 1 tbsp bacon fat over medium high.  Working in batches, brown the meat, making sure not to cook it through (it can turn tough).  Set browned meat aside.  Lower heat to medium and add the 2nd tbsp bacon fat.  Once it’s melted add the onions, garlic, smoked paprika, and sage to pot, along with a big pinch of salt and fresh pepper.  Cook about 8 minutes, or until the onions begin to soften and turn translucent.  Make sure to stir frequently so the mixture doesn’t burn.

Add the beef, butternut squash, and kale to the pot.  Stir to combine, then add the chicken stock and two cups of hot water.  Bring to a boil, then reduce to a simmer and let cook, covered,  for at least an hour.  I let mine go about 45 minutes longer.

Serve and enjoy.  Store leftovers in the fridge for up to a week.  This makes a HUGE batch of stew.

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