Protein Rich Beef Stew w/Edamame & Kale - 20g Protein Per Serving!

1 lb extra lean stew beef chunks
1 bag of frozen, chopped kale
2 cups Frozen, Shelled, Edamame
2 Large Carrots, chopped
2 large potatoes, cubed (used red this time, but any will do)
2 cups Frozen, Chopped Onion
2 T Garlic, minced
2 tsp (or to taste), Dry Mustard Powder (optional)
2 T Coarsely Ground Black Pepper
1/4 tsp Salt
2 Bay Leaves, NOT crumbled!
4 - 5 Cups Water

*Note: None of the frozen pre-prepared veggies need to be thawed at all, just "dump and go!" :-) lol

The Beef Chunks can be pan seared or not, your preference...saves time to just dump it in and comes out just as good! I didn't have time to sear them this time, so I can attest to that.

Mix ingredients together coarsely, as there's no wrong way to "stir" frozen veggies, but to keep it from being a big mess (learned from experience) just enough to distribute the seasonings and veggies a bit.

Finally, it's awesome with italian bread or corn bread! :-)

In Large Crock Pot, add the following in no particular order:

Stew Beef Chunks, Kale, Edamame, Onions, Carrots, Salt, Pepper, Mustard Powder, Garlic, Water, 2 bay leaves (whole)

Cook for at least 4 hours, it does well no matter how long you need it to cook.

1 cup = 1 serving

Serving Size: 8 Servings - 1 Cup per Serving

Number of Servings: 8

Recipe submitted by SparkPeople user OLIVERFAMILY33.