Slow-Cooked Beef and Kale Stew with Herbs and Carrots

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 25 minutes
• Total Time: 2 hours 45 minutes

Quick Ingredients

• 2 lb (907 g) beef chuck, cut into 1 1/2-inch chunks
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, sliced into 1/2-inch rounds (about 2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (or extra broth)
• 6 cups (1.4 L) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp smoked paprika
• 6 packed cups chopped kale (about 8 oz / 225 g), stems removed
• 1 tbsp red wine vinegar (or lemon juice)
• 1 tbsp unsalted butter (optional, to finish)

Do This

• 1) Toss beef with salt, pepper, and flour; brown in oil in a Dutch oven (8–10 minutes total).
• 2) Saute onion and carrots (6–8 minutes); add garlic and tomato paste (1 minute).
• 3) Deglaze with red wine; simmer 2 minutes, scraping browned bits.
• 4) Add broth, Worcestershire, bay leaves, thyme, rosemary, and paprika; bring to a simmer.
• 5) Cover and gently simmer on low 2 hours, until beef is tender.
• 6) Stir in kale; simmer uncovered 10–15 minutes until tender and stew thickens.
• 7) Finish with vinegar (and butter if using); adjust salt and pepper, then serve hot.

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Why You’ll Love This Recipe

• Deep, beefy flavor: Browning the beef and deglazing builds a rich base without complicated steps.
• Hearty and nourishing: Tender beef, sweet carrots, and earthy kale make it a full meal in a bowl.
• Home-cook friendly: One pot, straightforward ingredients, and flexible timing.
• Even better the next day: The flavors deepen as it rests, making it ideal for leftovers.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 4 garlic cloves, 1 bunch kale (about 8 oz / 225 g), lemon (optional if using вместо vinegar)
• Dairy: Unsalted butter (optional)
• Pantry: Olive oil, all-purpose flour, tomato paste, dry red wine (optional), low-sodium beef broth, Worcestershire sauce, bay leaves, dried thyme, dried rosemary, smoked paprika, kosher salt, black pepper, red wine vinegar

Full Ingredients

Beef and seasoning

• 2 lb (907 g) beef chuck, cut into 1 1/2-inch chunks
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil

Stew base

• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, sliced into 1/2-inch rounds (about 2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (optional; or replace with additional beef broth)
• 6 cups (1.4 L) low-sodium beef broth
• 1 tbsp Worcestershire sauce

Herbs and spice

• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp smoked paprika

Finish

• 6 packed cups chopped kale (about 8 oz / 225 g), tough stems removed
• 1 tbsp red wine vinegar (or 1 tbsp lemon juice)
• 1 tbsp unsalted butter (optional, for a silkier finish)
• Additional salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the beef and vegetables

Pat the beef dry with paper towels (this helps it brown instead of steaming). Cut into 1 1/2-inch chunks if needed.

Dice the onion, slice the carrots into 1/2-inch rounds, and mince the garlic. Strip kale leaves from the tough stems, then chop into bite-size pieces (about 1 to 2 inches).

Step 2: Season and dredge the beef

In a large bowl, toss the beef with 2 tsp kosher salt, 1 tsp black pepper, and 3 tbsp flour until lightly coated. The flour helps the meat brown well and lightly thickens the stew as it simmers.

Step 3: Brown the beef in batches

Heat a large Dutch oven (6 to 7 quarts) over medium-high heat. Add 2 tbsp olive oil.

Add about one-third to one-half of the beef in a single layer (do not crowd). Brown for 3–4 minutes per side, turning until most sides have good color, about 8–10 minutes total per batch. Transfer browned beef to a plate and repeat with remaining beef.

If the pot looks dry at any point, add a small splash of oil (1 to 2 teaspoons) as needed.

Step 4: Saute the aromatics and tomato paste

Reduce heat to medium. Add the diced onion and carrots to the pot. Cook, stirring and scraping up some browned bits, until the onion softens, 6–8 minutes.

Add the garlic and cook until fragrant, 30 seconds. Stir in 2 tbsp tomato paste and cook, stirring constantly, until it darkens slightly and coats the vegetables, 1 minute. This quick step deepens the stew’s flavor.

Step 5: Deglaze, then build the stew

Pour in 1/2 cup (120 ml) red wine (or broth). Bring to a simmer and cook for 2 minutes, scraping firmly with a wooden spoon to dissolve the browned bits from the bottom of the pot.

Add the browned beef (and any juices from the plate) back to the pot. Stir in 6 cups (1.4 L) beef broth and 1 tbsp Worcestershire sauce.

Step 6: Slow-cook until the beef is tender

Add 2 bay leaves, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp smoked paprika. Stir well.

Bring the stew just to a gentle simmer over medium-high, then reduce heat to low. Cover with a lid slightly ajar and maintain a very gentle simmer (small bubbles, not a rolling boil) for 2 hours, stirring every 30–40 minutes to prevent sticking.

The stew is ready for the next step when the beef is fork-tender and feels easy to bite through.

Step 7: Add kale and finish the flavor

Stir in the chopped kale. Simmer uncovered for 10–15 minutes, until the kale is tender and the broth thickens slightly.

Turn off heat. Stir in 1 tbsp red wine vinegar (or lemon juice) to brighten the flavors. If you want a richer finish, stir in 1 tbsp unsalted butter until melted.

Taste and adjust with additional salt and pepper as needed. Remove bay leaves before serving.

Pro Tips

• Don’t rush the browning: Color equals flavor. Brown in batches so the beef sears instead of steaming.
• Keep it at a gentle simmer: A hard boil can make stew meat tough. Aim for low heat and occasional small bubbles.
• Use vinegar at the end: That 1 tablespoon wakes up the whole pot and balances the richness.
• Kale timing matters: Add it near the end so it stays green and pleasantly hearty, not dull and overcooked.
• Too thin or too thick? Simmer uncovered 5–10 minutes to reduce, or add a splash of broth to loosen.

Variations

• Oven-braised option: After Step 5, cover and cook in a 325°F (163°C) oven for 2 hours. Then proceed with kale in Step 7 on the stovetop.
• Potato add-in: Add 1 lb (454 g) Yukon Gold potatoes, cut into 1-inch chunks, at the start of Step 6 so they cook alongside the beef.
• Spicy, smoky twist: Add 1/4 tsp crushed red pepper flakes with the herbs and spices, or increase smoked paprika to 1 tsp.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in airtight containers. It keeps well for 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (at least 165°F / 74°C), adding a splash of broth if it thickened in the fridge.

For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. This stew is an excellent make-ahead meal; the flavor is often best on day two.

Nutrition (per serving)

Approximate, based on 6 servings: 465 calories, 38 g protein, 22 g fat, 20 g carbohydrates, 4 g fiber, 6 g sugar, 780 mg sodium.