Oven-Braised Beef Stew With Carrot, Parsnip, And Lancinato Kale

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Nom Nom Paleo
Nutrition per serving    (USDA % daily values)
CAL
1558
FAT
271%
CHOL
206%
SOD
31%

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Ingredients for 4 servings

4 lb chuck roast

4 large leeks, white parts only (split down the middle and sliced crosswise)

4 large carrots, cut into fourths

2 celery stalks, cut into medium sized pieces

5 garlic cloves, peeled and smashed

12 mini parsnips, trimmed

6 shallots, peeled and trimmed

6 ounces Cremini mushrooms, washed and quartered

macadamia nut oil

2 bunches lancinato kale, blanched

14.5 ounce can of diced tomatoes

1 cup chicken broth

4 sprigs of fresh thyme

2 bay leaves

2 tablespoons apple cider vinegar

Kosher salt and freshly ground pepper

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