Beef stew with kale and chickpeas
Print recipeA fine classic with a tasty new twist. The stewing beef needs a few hours to simmer, but the preparation is done in no time. With kale and chickpeas, this stew is thoroughly modern.
Ingredients
- 2 onions
- butter for frying
- 3 bay leaves
- 800 g braising steak
- salt
- pepper
- 1 tin of chopped tomatoes
- 100 ml water
- 1 tablespoon apple cider vinegar
- 1 tin of chickpeas
- 150 g kale (shredded and washed)
- olive oil
Method
- Finely chop the onion. Melt butter in a casserole over medium heat and sauté the onion. Add the bay leaves and beef to the pan and season with salt and pepper. Brown the beef on both sides. Then add the chopped tomatoes, water and apple cider vinegar. Put the lid on and turn the heat to low. Let the beef simmer gently for 3 hours until it falls apart.
- Rinse the chickpeas and stir them into the stew together with the kale. Simmer for another 15 minutes until the kale has wilted.
- Turn off the heat, stir a splash of olive oil through the stew and season to taste with salt and pepper.