Now this recipe is not a gourmet meal, it is ,however very feeling on a cool Autumn day. The beans are canned and the ground beef is browned in a skillet so it only needs about 3 hours on high to be ready for lunch. I have always been a frugal shopper. I can sniff the quick sale items as soon as I enter the store.  LOL.  I recently retired and I really need that skill I honed while I was at my town job. And the price for food has skyrocketed!  The kale is from my garden that is still producing a lot of food. Even though we had the first frost. I have the kale pots under the eave of my porch. The ground beef was a quick sale score (reduced 50%) that was in my deep freezer. I don’t buy ground meat at the store. I try to buy quick sale cuts and grind it into hamburger with my KitchenAid mixer and the grinder attachment. The pint of grape tomatoes was a 29 cent buy a couple of days ago.  This recipe makes a huge amount of stew, 8 to 10 quarts. This stew does freeze very well, so you can portion into servings and have stew in the freezer for a cold Winter’s day.

2 ½ pounds Ground Beef, (you can also ground turkey, venison or chicken) browned in batches in a skillet

1 15.5 oz can Navy Beans

1 15.5 oz can Dark Red Kidney Beans

1 15.5 oz can Pinto Beans

1 15.5 oz can Black Beans

1 15.5 oz can Diced Tomatoes

1 8 oz can Tomato Sauce

1 6 oz can Tomato Paste

1 cup diced Onion

2 ½ cups chiffonade Kale

1 small container Grape Tomatoes

½ cup Brown Sugar

¼ cup Molasses

Salt and Pepper to your taste

Use a large slow cooker 6 or 8 quarts for this recipe. Set on high. Mix all ingredients in the slow cooker. Season to taste with salt and pepper. Cook on high for 3 hours.  Add water if the stew is a little too thick. Pairs well with crusty homemade bread.  Enjoy!