Beef and Kale Stew Remix

It's April, and it's snowing. 

Yesterday was in the 70s (I even wore a tank top!), today's high...31. I was so looking forward to putting my ski coat in the closet for a few months, but I guess a couple of weeks is all I get for now. To warm up, H and I decided to make our Beef and Kale Stew again...with a few changes. Okay, actually I made it while he got our car's tire fixed. Sucker had a 4 inch long nail in it! But we enjoyed it together. Mmmm! :)

Beef and Kale Stew Remix

2 T olive oil
1 large onion, chopped
3 shallots, diced
5 garlic cloves, chopped
2 t dried thyme
2 t dried rosemary
3 large carrots, sliced
3 large celery stalks, sliced
1 red bell pepper, chopped
1 large yukon gold potato, chopped
1 lb beef stew meat
1 (14.5 oz) can diced spice red pepper tomatoes
2.5 c beef stock
4 c thinly sliced kale
1 T red wine vinegar
Herbamare (or sea salt) and pepper

In a large stockpot, heat olive oil over medium heat. Add onions, shallots, garlic, and some sea salt; saute for 5 minutes. Add dried thyme, rosemary, carrots, celery, bell pepper, and potato. Saute for 5 more minutes. Then add stew meat, and continue to saute for an additional 5 minutes. Add diced tomatoes and beef stock; bring to a boil. Reduce heat and simmer for 35 to 40 minutes, stirring occasionally. Add the kale, red wine vinegar, and salt and pepper to taste. Cook an additional 5 minutes.