Creamy Beef and Potato Stew with Kale

A hearty and comforting one-pot dish, this creamy beef and potato stew features tender beef chunks, soft potatoes, wilted kale, and a rich, savory broth. Perfect for colder days or when you’re craving something nourishing and filling.

Why You’ll Love This Recipe

• Comfort food at its best—warm, rich, and satisfying

• Made in one pot for easy cleanup

• Features protein, vegetables, and starch in every bite

• The creaminess balances the earthiness of kale and beef

• Great for leftovers and meal prep

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Stewing beef (such as chuck, cut into cubes)

• Olive oil or butter

• Onion (diced)

• Garlic (minced)

• Carrots (sliced)

• Potatoes (Yukon gold or russet, peeled and cubed)

• Kale (stemmed and chopped)

• Beef broth or stock

• Heavy cream or half-and-half

• All-purpose flour or cornstarch (for thickening)

• Salt and pepper

• Thyme and bay leaf (optional)

• Optional garnish: chopped parsley or grated Parmesan

Directions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown beef cubes on all sides. Remove and set aside.

2. In the same pot, sauté onion, garlic, and carrots until softened.

3. Return beef to the pot and sprinkle with flour. Stir to coat.

4. Add broth, potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.

5. Cover and simmer for 1–1.5 hours, until beef is tender and potatoes are cooked.

6. Stir in chopped kale and cook for another 5–7 minutes until wilted.

7. Add cream and adjust seasoning to taste. Simmer gently for a few more minutes to thicken.

8. Serve hot with crusty bread or over rice if desired.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 1.5 hours
Total time: ~1 hour 45 minutes

Variations

• Use sweet potatoes instead of regular potatoes for a twist

• Substitute kale with spinach or Swiss chard

• Make it dairy-free using coconut cream or omit cream entirely

• Add mushrooms for a more earthy flavor

• Make it in a slow cooker for added convenience

Storage / Reheating

Store in an airtight container in the refrigerator for up to 4 days.
To reheat: warm in a pot over medium heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.

FAQs

What cut of beef is best for stew?

Chuck roast, stew beef, or any well-marbled cut that becomes tender after slow cooking works best.

Can I use ground beef instead?

Yes, but the texture and richness will differ. It’s faster but less traditional.

How can I make the stew thicker?

Use a flour or cornstarch slurry during the final simmer or let the stew cook uncovered to reduce.

Is this stew gluten-free?

Use cornstarch instead of flour and gluten-free broth to make it gluten-free.

Can I make this ahead of time?

Yes. In fact, the flavor improves as it sits. Reheat gently and serve the next day.

Can I freeze it?

Yes. Let it cool completely, then freeze in airtight containers. Thaw overnight in the fridge before reheating.

What kind of cream should I use?

Heavy cream gives the richest result, but half-and-half or even milk can be used for a lighter version.

Can I make this vegetarian?

You can substitute the beef with mushrooms and use vegetable broth, though it will no longer be a traditional beef stew.

Can I use a pressure cooker or Instant Pot?

Yes. Cook the beef under pressure for about 35 minutes, then follow with kale and cream.

What can I serve with this stew?

Crusty bread, rice, or mashed potatoes are excellent options to soak up the creamy broth.

Conclusion

Creamy beef and potato stew with kale is a soul-warming meal that brings together hearty ingredients and comforting textures. Perfect for family dinners or quiet evenings at home, it’s a dish you’ll come back to whenever you need something filling, flavorful, and nourishing.

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