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Why You'll Love This slow cooker beef and kale stew with garlic and herbs
- Easy to Make: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Customizable: You can adjust the seasoning and ingredients to suit your taste preferences.
- Nutritious: This recipe is packed with protein, fiber, and vitamins from the beef, kale, and herbs.
- Comforting: The slow-cooked beef and kale will fill your home with a warm, inviting aroma.
- Perfect for Meal Prep: You can make this recipe ahead of time and refrigerate or freeze it for later.
- Budget-Friendly: This recipe uses affordable ingredients and makes a large batch, perfect for feeding a crowd.
- Slow Cooker Friendly: This recipe is designed for slow cookers, making it easy to cook while you're away.
- Delicious: The combination of flavors and textures in this recipe is sure to become a new favorite.
Ingredient Breakdown
The key ingredients in this recipe are the beef, kale, garlic, and herbs. The beef provides a rich, meaty flavor, while the kale adds a burst of nutrients and freshness. The garlic and herbs, such as thyme and rosemary, add a depth of flavor and aroma that complements the beef and kale perfectly. When selecting these ingredients, look for high-quality beef that's tender and lean, fresh kale with crisp leaves, and fragrant herbs that are free of wilted or brown spots. You can also substitute the beef with other cuts, such as chuck or brisket, and use different types of herbs, such as parsley or oregano, to suit your taste preferences.
How to Make slow cooker beef and kale stew with garlic and herbs
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Reduce the heat to medium and add the onions to the skillet. Cook until they're softened and translucent, about 5 minutes.
Add the minced garlic and chopped herbs to the skillet and cook for 1 minute, until fragrant.
Add the browned beef, beef broth, and diced tomatoes to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
Stir in the chopped kale and cook for an additional 30 minutes, until wilted.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture.
Take the time to brown the beef properly, as this will add depth and richness to the stew.
Add the kale towards the end of cooking time, as it can become bitter and tough if overcooked.
Let the stew rest for 10-15 minutes before serving, allowing the flavors to meld together.
Feel free to adjust the seasonings to your taste, adding more herbs, spices, or acidity as needed.
Choose a slow cooker that's large enough to hold all the ingredients and has a reliable temperature control.
Common Mistakes to Avoid
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Overcooking the Beef:
Fix: Cook the beef for the recommended time, and check it regularly to avoid overcooking.
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Not Browning the Beef Properly:
Fix: Take the time to brown the beef properly, as this will add depth and richness to the stew.
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Using Low-Quality Ingredients:
Fix: Choose fresh, high-quality ingredients to ensure the best flavor and texture.
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Not Adjusting the Seasonings:
Fix: Taste and adjust the seasonings regularly, adding more herbs, spices, or acidity as needed.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different herbs, such as parsley, oregano, or basil, to change up the flavor profile.
Add some diced potatoes to the stew for added heartiness and creaminess.
Try using different types of kale, such as curly or lacinato, for a change of pace.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. However, it's recommended to refrigerate or freeze it as soon as possible to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool completely before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool completely before freezing, and thaw it overnight in the refrigerator before reheating. Reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen kale?
Yes, you can use frozen kale. Simply thaw it first and squeeze out as much water as possible before adding it to the stew.
Can I make this in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the beef and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer on the stovetop or in the oven.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. However, be sure to check the ingredients of the beef broth and tomatoes to ensure they are gluten-free.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to suit your taste preferences. Some options include diced carrots, potatoes, or mushrooms, or even a can of beans for added protein and fiber.
How do I reheat the stew?
To reheat the stew, simply place it in the refrigerator overnight to thaw, then reheat it in the microwave or on the stovetop until it reaches an internal temperature of 165°F (74°C).
slow cooker beef and kale stew with garlic and herbs
Ingredients
- 1.5 pounds beef stew meat
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cups kale, stems removed and chopped
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the onions, carrots, and celery. Mince the garlic. Remove the stems from the kale and chop the leaves.
- Step 2: Brown the beef. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove the beef from the skillet and set aside.
- Step 3: Soften the vegetables. Reduce the heat to medium and add the chopped onions, carrots, and celery to the skillet. Cook until the vegetables are softened, about 5 minutes.
- Step 4: Add the garlic and cook. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 5: Add the beef, tomatoes, and broth to the slow cooker. Add the browned beef, diced tomatoes, beef broth, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook the stew. Cook the stew on low for 6 hours or on high for 3 hours.
- Step 7: Add the kale. Stir in the chopped kale and cook until wilted, about 30 minutes.
- Step 8: Serve. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store the stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and cook the stew up to a day in advance.
- Substitution: Use spinach or collard greens instead of kale if desired.
- Pro tip: Use a slow cooker liner to make cleanup easier.
- Variation: Add diced potatoes or other root vegetables to the stew for added flavor and nutrition.
- Tip: Serve the stew with crusty bread or over mashed potatoes for a hearty meal.
