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Why You'll Love This batch cooked beef and kale stew with potatoes and root vegetables
- Easy to Make: This recipe is relatively simple, requiring only a few ingredients and basic cooking techniques.
- Nutritious: The combination of beef, kale, potatoes, and root vegetables provides a balanced mix of protein, fiber, and essential vitamins and minerals.
- Customizable: Feel free to experiment with different spices, herbs, and vegetables to suit your personal taste preferences.
- Batch Cooking: This recipe makes a large batch, perfect for meal prep, freezing, or sharing with loved ones.
- Affordable: The ingredients are readily available and budget-friendly, making this recipe an excellent option for families or individuals on a tight budget.
- Comforting: There's something truly comforting about a warm, hearty stew on a chilly day - it's the perfect remedy for a cozy night in.
- Make-Ahead: This recipe can be prepared ahead of time, making it ideal for busy weeknights or special occasions.
- Freezer-Friendly: The stew can be frozen for up to 3 months, allowing you to enjoy it at a later time.
Ingredient Breakdown
The key ingredients in this recipe are beef, kale, potatoes, carrots, parsnips, and onions. The beef provides a rich source of protein, while the kale adds a boost of vitamins and antioxidants. The potatoes, carrots, and parsnips contribute complex carbohydrates and fiber, making this stew a well-rounded and satisfying meal. When selecting the ingredients, choose fresh and high-quality options to ensure the best flavor and texture. For the beef, opt for a tougher cut like chuck or brisket, as it becomes tender and flavorful during the long cooking process. For the kale, use curly or lacinato varieties, as they hold up well to cooking and add a nice texture to the stew.
How to Make batch cooked beef and kale stew with potatoes and root vegetables
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
Reduce the heat to medium and add the onions to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 8-10 minutes.
Add the minced garlic and dried thyme to the pot and cook, stirring constantly, for 1-2 minutes, until fragrant.
Add the sliced carrots, parsnips, and potatoes to the pot, stirring to combine with the onions and aromatics.
Pour in the beef broth and add the browned beef back to the pot, making sure it's covered with the liquid.
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
Stir in the chopped kale and continue to simmer, uncovered, for an additional 10-15 minutes, or until the kale has wilted and the stew has thickened slightly.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs or a dollop of sour cream, if desired.
Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheat the stew over low heat, stirring occasionally, until warmed through. Serve hot and enjoy!
Tips for Perfect Results
Choose a tougher cut of beef, such as chuck or brisket, as it becomes tender and flavorful during the long cooking process.
Cook the beef and vegetables in batches if necessary, to ensure they have enough room to cook evenly and prevent the stew from becoming too thick.
Add a splash of red wine or vinegar to the stew to balance the richness of the beef and add depth of flavor.
Let the stew rest for 10-15 minutes before serving, allowing the flavors to meld together and the meat to become even more tender.
Try adding different spices or herbs to the stew, such as paprika, cumin, or rosemary, to give it a unique flavor profile.
Add some crusty bread or cooked noodles to the stew, making it a hearty and satisfying one-pot meal.
Portion the stew into individual containers and freeze for up to 3 months, making it a convenient and delicious meal option for busy days.
Add some diced jalapenos or red pepper flakes to the stew for an extra kick of heat and flavor.
Common Mistakes to Avoid
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Not Browning the Beef:
Fix: Make sure to brown the beef properly before adding the other ingredients, as this step adds depth and richness to the stew.
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Overcooking the Vegetables:
Fix: Check the vegetables regularly and remove them from the pot when they're tender, as overcooking can make them mushy and unappetizing.
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Not Letting it Rest:
Fix: Let the stew rest for at least 10-15 minutes before serving, allowing the flavors to meld together and the meat to become even more tender.
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Not Seasoning Enough:
Fix: Taste the stew regularly and adjust the seasoning as needed, adding more salt, pepper, or herbs to bring out the flavors.
Variations & Substitutions
Replace the beef with additional vegetables, such as mushrooms, bell peppers, or zucchini, and use a vegetable broth instead of beef broth.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat, or use spicy sausage instead of beef.
Add sliced or chopped mushrooms to the stew, such as cremini, shiitake, or portobello, for added flavor and texture.
Replace the beef with lamb, using a combination of lamb shoulder and leg, and add some rosemary and garlic for a classic flavor combination.
Storage & Make-Ahead
Let the stew cool to room temperature, then store it in an airtight container for up to 2 hours.
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat it over low heat, stirring occasionally, until warmed through.
Portion the stew into individual containers or freezer bags and freeze for up to 3 months. Reheat it over low heat, stirring occasionally, until warmed through.
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 other types of meat?
While beef is traditional in this recipe, you can experiment with other types of meat, such as lamb, pork, or even chicken. Adjust the cooking time and seasoning accordingly to suit the specific meat you choose.
How do I freeze the stew?
Portion the stew into individual containers or freezer bags, making sure to remove as much air as possible before sealing. Label and date the containers, then store them in the freezer for up to 3 months. Reheat the stew over low heat, stirring occasionally, until warmed through.
Can I make this recipe in a slow cooker?
Yes! Brown the beef and cook the vegetables in a skillet, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours. Serve hot and enjoy!
What can I serve with this stew?
This hearty stew is perfect on its own, but you can also serve it with some crusty bread, over mashed potatoes, or with a side of roasted vegetables. Feel free to get creative and find your favorite way to enjoy it!
Can I make this recipe vegetarian or vegan?
Yes! Replace the beef with additional vegetables, such as mushrooms, bell peppers, or zucchini, and use a vegetable broth instead of beef broth. For a vegan version, omit the Worcestershire sauce and use a vegan-friendly alternative. Adjust the seasoning and spices to taste.
How do I reheat the stew?
Reheat the stew over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, but be careful not to overheat, as this can cause the stew to become dry and unappetizing.
Can I make this recipe in a large batch?
Yes! This recipe can be easily doubled or tripled to feed a crowd. Simply multiply the ingredients and adjust the cooking time as needed. Keep in mind that larger batches may take longer to cook, so plan accordingly.
batch cooked beef and kale stew with potatoes and root vegetables
Ingredients
- 2 lbs beef stew meat
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large parsnip, peeled and chopped
- 2 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups kale, stems removed and chopped
Instructions
- Heat the oil in a large pot. Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- Soften the onions and garlic. Reduce the heat to medium and add the chopped onions to the pot. Cook until the onions are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the chopped carrots and parsnip. Add the chopped carrots and parsnip to the pot and cook for 5 minutes, stirring occasionally.
- Add the potatoes, beef broth, water, tomato paste, thyme, salt, and pepper. Add the chopped potatoes, beef broth, water, tomato paste, thyme, salt, and pepper to the pot. Stir to combine.
- Return the beef to the pot and bring to a boil. Return the browned beef to the pot and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 30 minutes.
- Add the kale and simmer until tender. Add the chopped kale to the pot and simmer, covered, until the kale is tender, about 10-15 minutes.
- Season and serve. Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: The stew can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- Substitution: You can substitute the beef with lamb or pork if preferred.
- Pro tip: Use a high-quality beef broth for the best flavor.
