• 1 lb (454 g) cubed Canadian stewing beef
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 tbsp (15 mL) canola oil
  • 2 small or 1 large peeled and cubed sweet potato (about 1 lb/454 g)
  • 1 small chopped red onion
  • 1 tbsp (15 mL) minced fresh ginger
  • 2 cloves garlic, minced


  • 1 stalk lemongrass, cut into 4 pieces
  • 2 cups (500 mL) beef broth
  • 1 cup (250 mL) whole Canadian milk (3.25%)
  • 2 tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) chopped kale leaves
  • 1/2 cup (125 mL) plain Greek or Balkan-style yogurt
  • 2 tbsp (30 mL) chopped fresh cilantro


  • Sprinkle beef with half each of the salt and pepper.
  • In a large, deep saucepan, heat oil over medium high heat. Brown beef all over and place on a plate. Reduce heat to medium. Add onion and cook, stirring for 3 minutes. Add ginger, garlic and lemongrass, stirring to coat well. Add broth, remaining salt and pepper and return beef and any juices to the saucepan; bring to a boil.
  • Reduce heat to a gentle simmer; cover and cook for 30 minutes. Stir in sweet potatoes; cover and simmer for about 30 minutes or until beef is tender.
  • In a small bowl, whisk milk and flour until smooth. Stir into stew along with kale and cook, stirring for about 5 minutes or until thickened and kale is wilted. Remove from heat and ladle into serving bowls.
  • In another small bowl, stir together yogurt and cilantro. Dollop on top of stew in each bowl to serve.

Tip:  Remove lemongrass pieces before serving.



1/4th recipe:
Calories 460
Fat 15 g
Saturated Fat 6 g
Trans Fat 1 g
Cholesterol 90 mg
Sodium 770 mg
Carbohydrates 37 g
Fibre 5 g
Sugars 11 g
Protein  42 g


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