Saturday, February 27, 2016

Kimchi Beef Stew with Kale

With kimchi and leftover cooked pot roast in the fridge, this was so easy, and it was SO GOOD. (Not that my kids touched it, but my  husband and I were in heaven.) Asian Style Pot Roast would be ideal here, but any leftover shredded beef would work as long as the seasonings aren't too strong in another direction.

1 Tbsp sesame oil
3 cloves garlic, minced
6 cups chopped kale leaves
3 cups cooked shredded beef
1 cup kimchi
2-3 cups beef stock
1 Tbsp soy sauce, or to taste
Salt and pepper if desired

Heat the sesame oil in a Dutch oven. Add the garlic and kale and saute for 3-5 minutes, until the kale is fairly tender. Add the beef, kimchi, beef stock, and soy sauce and simmer for a few minutes. Taste and adjust seasonings.

Serves 3-4.

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