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Oven-Braised Beef Stew with Carrot, Parsnip, and Lacinato Kale
NOM NOM PALEO17Ingredients
75Minutes
1740Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. chuck roast (beef)
- 4 leeks (large, white parts only, split down the middle and sliced crosswise)
- 6 shallots (peeled and trimmed)
- 4 Tbsp. oil (divided of macadamia nut, or fat of choice)
- 5 garlic cloves (peeled and smashed)
- 6 oz. cremini mushrooms (washed and quartered)
- 2 celery stalks (cut into medium sized pieces)
- 4 carrots (large, cut into fourths)
- 12 parsnips (mini, trimmed)
- 14.5 oz. diced tomatoes (can of)
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 cup chicken broth
- 2 Tbsp. apple cider vinegar
- 2 bunches lacinato kale (blanched)
- freshly ground pepper
- kosher salt
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NutritionView More
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1740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1740Calories from Fat860 |
| % DAILY VALUE |
| Total Fat96g148% |
| Saturated Fat33g165% |
| Trans Fat |
| Cholesterol300mg100% |
| Sodium630mg26% |
| Potassium4060mg116% |
| Protein101g |
| Calories from Fat860 |
| % DAILY VALUE |
| Total Carbohydrate118g39% |
| Dietary Fiber23g92% |
| Sugars28g |
| Vitamin A290% |
| Vitamin C170% |
| Calcium40% |
| Iron90% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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