1 pound of beef for stew 1 bunch of collard greens (10 stems)
8 ounces of mushrooms, sliced
1 sweet yellow onion
2-3 cloves of minced garlic
32-ounces of beef broth
Extra virgin olive oil
Pre-heat the oven to 350 degrees. Chop onion and mushrooms into bite-sized pieces. Cut stew beef into bite-sized pieces. Rinse collard greens repeatedly. Strip leaf from stems. Discard stems. Cut or tear collards into bite-sized pieces.
Add three tablespoons of olive oil to a Dutch oven over medium heat on stove top. Add onions and garlic and them let cook while you continue prep work. They should soften and gently brown. Add mushrooms, collard greens, and stew beef. Add salt, garlic powder, and black pepper and a little turmeric. Sprinkle with a light coating of nutmeg to give the dish a little more “interest.” Add beef broth to nearly submerge ingredients. Stir well, cover, and transfer to the oven to roast at 350 degrees for 60 minutes.
Recipe adapted from Whole Life EatingShare to Print