Winter Beef Stew

Yield: 6-8 servings

Time: 2 hours

Ingredients

3/4 cup italian dressing
2 lb beef for stew, like chuck eye roast or steaks
1 large onion, chopped
3 cups sliced mushrooms
3 cups sliced carrots
3 medium potatoes, peeled and cut into large chunks
1 can (14 1/2 oz) italian stewed tomatoes
1 can (14 1/2 oz) beef broth

Directions 

1. Sweat onion in a few tablespoons of oil in a large soup pot. 
2. Add one can of beans to the pot and mash gently. 

Add water, broth, and second can of beans to the pot along with kale. 

Bring to a boil, then simmer for 20 minutes until kale is softened. 

Meanwhile, toast bread in oven. Serve soup with bread and grated parmesan cheese. 

Adapted from Martha Stewart