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Hearty Vegetable-Loaded Beef Stew with Kale
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef stew meat
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 3 carrots, sliced
  • 2 potatoes, cubed
  • 1 onion, diced
  • 3 cups chopped kale
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Toss the beef stew meat with the flour until evenly coated.
  • Heat the olive oil in a skillet over medium heat and brown the beef on all sides.
  • Place the browned beef in the slow cooker. Add the carrots, potatoes, onion, beef broth, tomato paste, garlic, thyme, bay leaves, salt, and pepper.
  • Stir to combine everything, then cover and cook on low for 7 hours.
  • Stir in the chopped kale, cover again, and cook on low for 30 more minutes until the kale wilts and the gravy thickens.

Notes

Stir the stew once more before serving to distribute the thickened gravy. If the gravy seems thin at the end, mix a teaspoon of flour with a splash of cold broth and stir it in during the last 30 minutes. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet