Kale and Beef Stew with Garlic and Rosemary

Kale and Beef Stew with Garlic and Rosemary

Tender braised beef and hearty kale simmer together in a rosemary-scented broth.

Total 2 hr 50 min Makes 6 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Red meat, Wheat

This rustic stew layers browned chuck roast with garlic and fresh rosemary, then simmers low and slow until the meat turns fork-tender. Kale stirred in near the end keeps its texture while soaking up the savory broth. It's a cold-weather dinner that pairs well with crusty bread or a scoop of mashed potatoes.

Ingredients

  • 2 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 4 cups beef stock
  • 1 cup dry red wine
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 pound russet potatoes, peeled and cut into 1-inch chunks
  • 6 cups kale, stemmed and chopped
  • 1 tablespoon red wine vinegar
  • 0 salt and pepper, to taste

Method

  1. Pat the beef cubes dry and season with salt and black pepper.

  2. Heat olive oil in a 6-quart pot over medium-high heat. Brown the beef in batches, about 3 minutes per side, until a deep crust forms. Transfer to a plate.

  3. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

  4. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

  5. Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to remove the raw flour taste.

  6. Pour in the red wine, scraping the bottom of the pot to release any browned bits, and simmer for 2 minutes.

  7. Return the beef to the pot and add the beef stock, rosemary sprigs, and bay leaves. Bring to a boil, then reduce heat to low.

  8. Cover and simmer gently until the beef is tender, about 2 hours, stirring occasionally.

  9. Add the potatoes and continue simmering, covered, until tender, about 20 minutes.

  10. Stir in the kale and cook, uncovered, until wilted and tender, about 8 minutes.

  11. Remove the rosemary sprigs and bay leaves. Stir in the red wine vinegar and season with salt and pepper to taste.

  12. Ladle the stew into bowls and serve hot.

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    Kale and Beef Stew with Garlic and Rosemary

    This rustic stew layers browned chuck roast with garlic and fresh rosemary, then simmers low and slow until the meat turns fork-tender. Kale stirred in near the end keeps its texture while soaking up the savory broth. It's a cold-weather dinner that pairs well with crusty bread or a scoop of mashed potatoes.

    2 hr 50 min 6 servings 420 cal

    Ingredients

    • 2 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 3 carrots, peeled and sliced into rounds
    • 2 stalks celery, sliced
    • 5 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 2 tablespoons all-purpose flour
    • 4 cups beef stock
    • 1 cup dry red wine
    • 2 sprigs fresh rosemary
    • 2 bay leaves
    • 1 pound russet potatoes, peeled and cut into 1-inch chunks
    • 6 cups kale, stemmed and chopped
    • 1 tablespoon red wine vinegar
    • 0 salt and pepper, to taste

    Method

    1. 1

      Pat the beef cubes dry and season with salt and black pepper.

    2. 2

      Heat olive oil in a 6-quart pot over medium-high heat. Brown the beef in batches, about 3 minutes per side, until a deep crust forms. Transfer to a plate.

    3. 3

      Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

    4. 4

      Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

    5. 5

      Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to remove the raw flour taste.

    6. 6

      Pour in the red wine, scraping the bottom of the pot to release any browned bits, and simmer for 2 minutes.

    7. 7

      Return the beef to the pot and add the beef stock, rosemary sprigs, and bay leaves. Bring to a boil, then reduce heat to low.

    8. 8

      Cover and simmer gently until the beef is tender, about 2 hours, stirring occasionally.

    9. 9

      Add the potatoes and continue simmering, covered, until tender, about 20 minutes.

    10. 10

      Stir in the kale and cook, uncovered, until wilted and tender, about 8 minutes.

    11. 11

      Remove the rosemary sprigs and bay leaves. Stir in the red wine vinegar and season with salt and pepper to taste.

    12. 12

      Ladle the stew into bowls and serve hot.