Last chance to make beef stew before the weather gets too warm! Here is a tangy stew made with vinegar. Using vinegar is a good substitution for going overboard on the salt.
To a crock pot set on high or a large pot on medium heat add:
4 cups water
8 oz tomato sauce
2 cups frozen or 1 cup fresh onion
1/4 cup red wine vinegar
4 bay leaves
4 cloves minced garlic
1 Tbsp sea salt
1/2 tsp freshly ground white pepper
1/4 tsp marjoram
1/4 tsp coriander
2 Tbsp bacon grease or olive oil
1 lb cubed beef
3 large diced and peeled sweet potatoes
Cook for 6 hours, add 1 lb frozen or 1 bunch fresh kale and cook an additional 2 hours.