Tangy beef stew 4.5.2013


Last chance to make beef stew before the weather gets too warm!  Here is a tangy stew made with vinegar.  Using vinegar is a good substitution for going overboard on the salt.

To a crock pot set on high or a large pot on medium heat add:

4 cups water

8 oz tomato sauce

2 cups frozen or 1 cup fresh onion

1/4 cup red wine vinegar

4 bay leaves

4 cloves minced garlic

1 Tbsp sea salt

1/2 tsp freshly ground white pepper

1/4 tsp marjoram

1/4 tsp coriander

2 Tbsp bacon grease or olive oil

1 lb cubed beef

3 large diced and peeled sweet potatoes

Cook for 6 hours, add 1 lb frozen or 1 bunch fresh kale and cook an additional 2 hours.