Almost Irish Stew

1 tablespoon cold pressed olive oil or organic coconut oil

1 small yellow onion, chopped

1.5 cups baby carrots, halved lengthwise

6 very small white potatoes, halved or quartered

2 garlic cloves minced

1 – 15.5 ounce can cannelloni beans, drained and rinsed

2 cups veggie stock

1 bay leaf

1 tablespoon white or apple cider vinegar

1 teaspoon dried thyme

1 teaspoon honey or maple syrup

1 tablespoon sea salt

salt and freshly ground pepper for taste

3 large kale or chard leaves – chopped

* optional: organic, grass fed beef – steak cut into small cubes OR stew meat

1) Heat the oil in a large skillet over medium heat.  Add onion and cover.  Cook until softened – about 5 minutes.

2) Transfer the onions to a 4-6 quart slow cooker. Add everything EXCEPT the kale (or chard).  Cook on low 6-8 hours.

3) About 20 minutes before serving (or earlier in the day if you refrigerate afterward) steam kale until tender.  Add to stew 10 minutes before serving.