This is a delicious stew that you can either make using a slow cooker, or in a conventional oven. The beetroot adds colour to the stew gravy, and also has a lovely earthy flavour. The kale is an unusual addition, but it really works, and as a widely-acknowledged super food it's a very healthy addition too. I love the flavour and texture it gives the finished stew.
Ingredients 750g stewing steak cut into small chunks
1 red onion
1 white onion
3 baby swedes or turnips
4 or 5 kale leaves
1 tbsp vegetable oil
1 cup red wine
750 ml beef stock
Heat the oil in large pan.
Brown the stewing steak in batches and transfer to slow cooker or casserole dish.
Chop the onion into quite large chunks (you could also add some garlic at this stage)
Gently fry the onion in the pan that you browned the meat in.
Using the red wine, turn the heat up deglaze the pan whilst it still has the onion in it. This will enable you to get all the crispy, flavoursome bits of meat off the pan and into the stew.
Reduce the wine by about half, then add onion and wine to the pot with the beef.
Prepare the root vegetables - chop the carrot into circles, and the potato and swede into larger chunks.
Add the root vegetables to the pot.
Prepare beetroot by cutting into large chunks - be careful if using a wooden chopping board, because it will stain!
Add the beetroot.
Prepare 750 ml of beef stock and add this to the pot.
Cover and cook for half the cooking time.
Prepare the kale by cutting out the chunky bits of stalk, rolling up the rest, and cutting into slices with a pair of kitchen scissors.
Add the kale, recover, and cook for the remaining cooking time.
Serve with butter, wholemeal bread or with dumplings.