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Why You'll Love This cozy slow cooker beef stew with kale and sweet potatoes
- Easy to Make: This recipe is perfect for busy weeknights or weekends, as it requires minimal preparation and cooks slowly in the background.
- Hearty and Filling: The combination of beef, sweet potatoes, and kale makes for a satisfying and filling meal that will keep you going all day long.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make the recipe your own.
- Nourishing: This stew is packed with nutrients from the beef, sweet potatoes, and kale, making it a great option for a healthy meal.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or special occasions.
- Slow Cooker Friendly: The slow cooker does all the work, allowing you to come home to a hot, ready-to-eat meal.
- Flavorful: The combination of beef broth, tomato paste, and spices creates a rich, depthful flavor profile that will leave you wanting more.
- Comforting: This stew is the epitome of comfort food, perfect for cold winter nights or anytime you need a pick-me-up.
Ingredient Breakdown
The key ingredients in this recipe are the beef, sweet potatoes, kale, beef broth, tomato paste, and spices. The beef provides a rich, meaty flavor, while the sweet potatoes add natural sweetness and creamy texture. The kale adds a burst of freshness and nutrients, and the beef broth and tomato paste create a depthful, savory flavor profile. When selecting these ingredients, choose high-quality options, such as grass-fed beef and fresh, organic produce. You can also substitute the beef with other proteins like pork or lamb, and use different types of potatoes or leafy greens if you prefer.
How to Make cozy slow cooker beef stew with kale and sweet potatoes
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 are softened and translucent, about 5 minutes.
Add the garlic, salt, and pepper to the skillet and cook for 1 minute, until fragrant.
Add the sweet potatoes and kale to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
In a large bowl, whisk together the beef broth, tomato paste, and spices. Pour the mixture over the beef and sweet potatoes in the slow cooker.
Cook the stew on low for 6-8 hours or high for 3-4 hours. Serve hot, garnished with fresh herbs and crusty bread on the side.
Tips for Perfect Results
Take the time to brown the beef on all sides, as this will create a rich, depthful flavor in the stew.
Cook the sweet potatoes until they are tender but still hold their shape. Overcooking can make them mushy and unappetizing.
Add the kale to the stew during the last 30 minutes of cooking, as this will help preserve its texture and flavor.
Choose the best ingredients you can find, as this will make a significant difference in the flavor and quality of the stew.
Let the stew rest for 10-15 minutes before serving, as this will allow the flavors to meld together and the meat to become tender.
Don't be afraid to try new spices and herbs to add depth and complexity to the stew.
Serve the stew with crusty bread on the side, as this will help to soak up the rich, flavorful broth.
Make a large batch of the stew and portion it out into individual containers for a quick and easy meal prep option.
Common Mistakes to Avoid
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Not Browning the Beef: Failing to brown the beef can result in a lack of flavor and texture in the stew.
Fix: Take the time to brown the beef on all sides, as this will create a rich, depthful flavor in the stew.
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Overcooking the Sweet Potatoes: Overcooking the sweet potatoes can make them mushy and unappetizing.
Fix: Cook the sweet potatoes until they are tender but still hold their shape.
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Not Adding the Kale at the Right Time: Adding the kale too early can result in it becoming overcooked and mushy.
Fix: Add the kale to the stew during the last 30 minutes of cooking, as this will help preserve its texture and flavor.
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Using Low-Quality Ingredients: Using low-quality ingredients can result in a lack of flavor and texture in the stew.
Fix: Choose the best ingredients you can find, as this will make a significant difference in the flavor and quality of the stew.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Substitute the beef with pork, lamb, or chicken for a different flavor profile.
Add some liquid smoke or smoked paprika to give the stew a smoky flavor.
Substitute the beef with tofu or tempeh and use vegetable broth instead of beef broth.
Add some fresh herbs like parsley, thyme, or rosemary to give the stew a fresh flavor.
Substitute the sweet potatoes with Yukon gold or Russet potatoes for a different texture and flavor.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. It's best to cool it to room temperature before refrigerating to prevent bacterial growth. Reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. It's best to cool it to room temperature before freezing to prevent bacterial growth. 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 freeze the stew?
Yes! The stew can be frozen for up to 3 months. It's best to cool it to room temperature before freezing to prevent bacterial growth. Reheat it to an internal temperature of 165°F (74°C) before serving.
What type of potatoes should I use?
You can use any type of potato you like, but sweet potatoes work particularly well in this recipe. They add a natural sweetness and creamy texture to the stew.
Can I make this recipe in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the beef and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer until the stew is hot and flavorful.
How do I reheat the stew?
You can reheat the stew on the stovetop or in the microwave. If reheating on the stovetop, heat it over low heat, stirring occasionally, until it reaches an internal temperature of 165°F (74°C). If reheating in the microwave, heat it in 30-second increments, stirring between each interval, until it reaches an internal temperature of 165°F (74°C).
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for a slow cooker. Simply brown the beef and cook the vegetables in a skillet, then add the remaining ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What type of beef should I use?
You can use any type of beef you like, but chuck or round work particularly well in this recipe. They add a rich, beefy flavor and tender texture to the stew.
cozy slow cooker beef stew with kale and sweet potatoes
Ingredients
- 2 pounds beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 2 cups kale, stems removed and chopped
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: 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 2: Soften the onion. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened, about 5 minutes.
- Step 3: Add the garlic and cook. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 4: Add the sweet potatoes and cook. Add the cubed sweet potatoes to the skillet and cook for 5 minutes, until they start to soften.
- Step 5: Add the kale and cook. Add the chopped kale to the skillet and cook until wilted, about 3-5 minutes.
- Step 6: Add the beef broth and tomato paste. Add the beef broth and tomato paste to the skillet and stir to combine.
- Step 7: Add the browned beef and seasonings. Add the browned beef, thyme, salt, and pepper to the skillet and stir to combine.
- Step 8: Transfer to the slow cooker. Transfer the mixture to a slow cooker and cook on low for 6 hours.
- Step 9: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- You can also make this recipe in a Dutch oven on the stovetop or in the oven.
- If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.
- You can customize the recipe by adding your favorite vegetables or spices.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- You can also serve the stew with crusty bread or over mashed potatoes.
