Southwest Shredded Beef and Vegetable Stew

Step 1

Day 1:

Step 2

Season both sides of chuck roast and put it in a crock pot with white wine.

Step 3

Set crock pot on low and leave roast for 10-12 hours.

Step 4

Remove roast and save juices from crock pot, putting them in a Tupperware and leaving it in the fridge a few hours or until the fat settles to the top and hardens (you will use this later as grease to sauté veggies)

Step 5

Day 2:

Step 6

Using a large pot, heat to med/high heat

Step 7

Skim hardened fat off of stored crock pot juices (but don’t toss juices underneath, set these aside) and add to pot along with chopped carrots and sauté for 5 min

Step 8

Add minced jalapeno sauté another 5 min

Step 9

Add garlic infused oil along with all other veggies (except for kale), seasonings and salt and sauté for 5 min

Step 10

Add water and crock pot juices, cover with lid and let water come to a boil. The goal is not to keep the soup at a boil so as soon as you notice a few bubble forming turn down heat to low and let it cook for about 20-30 min or until veggies have fully softened

Step 11

Add chopped kale and stir in

Step 12

Pull apart chuck roast and add to soup

Step 13

Add lemon juice and let cook a few more minutes

Step 14

Turn off heat and let soup cool so flavors can settle

Step 15

Best served the next day as flavors seem to deepen and meld and the taste gets better

Step 16

*Optional- I like to serve it with grated parmesan cheese on top, mmm so good!