Beef and Kale Stew

I was never a fan of stew, but here I am giving it a second chance.  And I'm glad I did.  This has to be the best stew I've ever had.  Other ideas for this stew include adding cremini mushrooms or serving it over cooked quinoa.

Beef and Kale Stew

2 T olive oil
1 medium onion, chopped
4 green onions, sliced
1 T garlic powder
2 t dried thyme
1 t dried rosemary
1 t dried oregano
2 large carrots, slicked
2 large celery stalks
1 lb beef stew meat
1 (14.5 oz) can diced tomatoes
1 c beef stock
2 T marsala wine
4 c thinly sliced kale
1 T red wine vinegar
Sea salt (total of about 1 t) and pepper

In a large skillet or pot, heat olive oil over medium heat.  Add onions, green onions, garlic, and some sea salt; saute for 5 minutes.  Add dried thyme, rosemary, oregano, carrots, and celery; saute for 5 more minutes.  Then add stew meat, and continue to saute for an additional 5 minutes.  Add diced tomatoes, beef stock, and marsala wine; bring to a boil.  Then cover and reduce heat to low or medium-low.  Simmer for 35 to 40 minutes, stirring occasionally.  Add the kale, red wine vinegar, and salt and pepper to taste.  Cover and cook an additional 5 minutes.

Cooking the veggies!