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Southern Beef & Collard Green Stew
with Cheddar Grits
2 Servings
From the Test Kitchen
In the American South, it’s considered good luck to eat collard greens early and often in the new year. The tradition is said to ensure prosperity and happiness. Well, we support all reasons for eating collards. These delicious, leafy vegetables have a hearty texture and earthy flavor that’s perfect for colder weather. So, let’s celebrate luck and the new year with collards, cheesy grits and warming spices!
Get Cooking-
NutritionPER SERVING
-
Calories605 Cals (est.)
fresh
ingredients
Title
-
8 oz Ground Short Rib
- ¾ cup Grits
-
1 Carrot
-
1 bunch Collard Greens
-
1 Yellow Onion
-
1 bunch Parsley
-
3 Tbsps Beef Demi-Glace
-
2 oz Sharp Cheddar Cheese
-
1 Serrano Pepper
-
2 tsps Beef Stew Spice Blend (Smoked Paprika, Molasses Powder, Apple Cider Vinegar Powder, Ground Mustard & Garlic Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and cut the carrot into 2-inch sticks. Remove and discard the stems of the collard greens; roughly chop the leaves. Peel and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems. Grate the cheddar cheese. Remove and discard the seeds and ribs of the serrano pepper; small dice the pepper.
2
Make the cheddar grits:
In a small pot, heat 3 cups of water and a big pinch of salt to boiling on high. Once boiling, stir in the grits and reduce the heat to low. Cook, stirring frequently, 20 to 25 minutes, or until the water has been absorbed and the grits are tender. Remove from heat and stir in the grated cheddar cheese until well combined; season with salt and pepper. Cover and set aside in a warm place.
3
Cook the beef:
While the grits cook, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground short rib and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a plate, leaving any rendered fat in the pan. Set aside in a warm place.
4
Start the stew:
While the grits continue to cook, heat the pot of reserved rendered fat on medium until hot. (If the pot seems dry, add 1 teaspoon of olive oil.) Add the onion and cook, stirring occasionally, 12 to 14 minutes, or until softened and caramelized.
5
Finish the stew:
Add the carrot, serrano pepper and spice blend to the pot of caramelized onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the carrot and serrano pepper are slightly softened and the spice blend is toasted and fragrant. Add the collard greens, cooked beef, beef demi-glace and 1 cup of water; season with salt and pepper. Cook 5 to 7 minutes, or until the vegetables are completely softened. Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the cheddar grits between 2 dishes and top with the finished stew. Garnish with the parsley. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and cut the carrot into 2-inch sticks. Remove and discard the stems of the collard greens; roughly chop the leaves. Peel and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems. Grate the cheddar cheese. Remove and discard the seeds and ribs of the serrano pepper; small dice the pepper.
2
Make the cheddar grits:
In a small pot, heat 3 cups of water and a big pinch of salt to boiling on high. Once boiling, stir in the grits and reduce the heat to low. Cook, stirring frequently, 20 to 25 minutes, or until the water has been absorbed and the grits are tender. Remove from heat and stir in the grated cheddar cheese until well combined; season with salt and pepper. Cover and set aside in a warm place.
3
Cook the beef:
While the grits cook, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground short rib and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a plate, leaving any rendered fat in the pan. Set aside in a warm place.
4
Start the stew:
While the grits continue to cook, heat the pot of reserved rendered fat on medium until hot. (If the pot seems dry, add 1 teaspoon of olive oil.) Add the onion and cook, stirring occasionally, 12 to 14 minutes, or until softened and caramelized.
5
Finish the stew:
Add the carrot, serrano pepper and spice blend to the pot of caramelized onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the carrot and serrano pepper are slightly softened and the spice blend is toasted and fragrant. Add the collard greens, cooked beef, beef demi-glace and 1 cup of water; season with salt and pepper. Cook 5 to 7 minutes, or until the vegetables are completely softened. Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the cheddar grits between 2 dishes and top with the finished stew. Garnish with the parsley. Enjoy!
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