I love me some beet greens. Actually, truth is I’d like to think I love beet greens because I know how amazingly good they are for me. Usually, I just stare blankly at them after I chop them off of my ruby reds, wondering what on earth to do with them besides saute them. I also know I will be the only one in the house who ends up eating them, and sometimes that obligation feels rather tedious. Soooooo, this past fall I concocted a rather ingeniously delicious way to utilize these glorious greens. Being that this time of year is so soup oriented, or even ‘one dish wonder’ or stew focused, this dish is a total score. Stew, especially is so heartwarming and budget stretching, that I often wonder why I don’t make it ALL the time. My boys love their beef and this stew is no exception. My beef and beet green stew is GAPS friendly and loaded with nutrients from the pastured beef tallow and minerals from the stock and greens. A sure fire way to boost your immune system and nourish your body from the inside out.
- Serves 6-8
- 2-3 lbs of grass fed stew meat, cut into one inch pieces
- 1/2 cup beef suet, tallow or butter
- 1 large organic onion, quartered and sliced
- 4 cloves garlic, minced
- 1-2 jalapenos, seeded and chopped
- 2 large bunches beet greens, chopped (about 4-6 cups), or other hardy green such as kale, collards, or even swiss chard
- 3-4 cups homemade beef stock, or more to stretch it
- salt and pepper to taste
- 1. In a glass bowl rub the beef with unﬁltered olive oil, then toss it with the minced garlic. Marinate at least 2 hours at room temperature, or cover and refrigerate overnight.
- 2. Bring the meat to room temperature. In a stockpot or chef's pan heat a few tablespoons of the beef fat over medium high heat until it is hot and slightly smoking.
- 3. Brown the meat on all sides until red color is gone. About 2 minutes. Remove from pan and let rest.
- 4. Meanwhile, in the same pan heat the remaining beef fat and add the onions and let cook for about 10 minutes until translucent.
- 5. Add the jalepeno and cook for another minute. Add the stock and bring to a boil, reduce to simmer.
- 6. After the beef has rested for an hour add it to the pot. Add salt and pepper.
- 7. Simmer on low heat or in a crockpot for 12 hours.
- 8. Add the beet greens in the last couple hours. (Or if you desire add them in early on, they will be very tender.) Add more beef fat if desired for richer ﬂavor. Serve over some quinoa, rice, millet or simply eat as is.
I hope you enjoy this stew as much as we do, I really can’t believe how amazingly silky tender the greens come out. What is your favorite way to eat beet greens?