This recipe is inspired by Nom Nom Paleo’s instant pot version. It’s the perfect way to get in good protein and plenty of greens! I love making stews in the oven, but you could certainly do this in a slow cooker for 8-10 hours if you’d like.
Oven Beef and Greens Stew
2 T avocado oil
3-4 lb grass-fed chuck roast, cubed and trimmed of fat; or stew meat
salt and pepper
yellow onion, sliced thinly
russet potato, chopped
bundle of carrots, peeled and sliced
bundle of kale (dino or curly), chopped and any big stems removed
small napa cabbage, chopped
2 bay leaves
8-9 cups chicken broth
Heat oven to 325ºF.
Heat avocado oil in a dutch oven over the stove on medium high heat. Season meat generously with salt and pepper and brown in batches on all sides. Set aside meat in a bowl as you work through batches.
Saute onion in the dutch oven until slightly browned. Add meat back in with all the juices from the bowl and add the rest of the veggies. Stir to combine. Let greens wilt down a bit and then add in the broth and bay leaves.
Put lid on dutch oven and carefully place it in the oven for 2.5 – 3 hours until meat is fork tender and veggies fall apart. You may need to check intermittently and add broth as needed.