As the temperatures drop, it’s a great time to start pulling out the slow cooker meals. Having a warm, hearty meal ready at the end of a cool fall day is just perfect.
We also had quite a bit of kale in the refrigerator leftover from our co-op, so I knew we needed to use that up. I started with this recipe, but changed things as I went to fit our tastes. For example, none of us like peas so those were quickly eliminated!
And this has potatoes. I love potatoes! This recipe has just the right balance of everything. A bit of crunch from the kale leaves. Hearty meat and vegetables from the beef stew. Plus the starchiness of the potatoes.
The fall season is in full swing with winter quickly approaching. Kale Beef Stew is a great recipe if you are having family and friends over because it makes a lot. Or, it also reheats really well as long as you store a few things in separate containers. I basically stored the different layers in their own dishes, so one for the kale, one for the potatoes, and another for the meat. This kept it from all getting mixed together and kept the potatoes from breaking down in the broth.
Step by Step
Place your beef roast in the slow cooker. Chop the carrots, onion, and celery and add those on top of the meat.
Pour in one cup of beef broth then sprinkle the gravy mix, italian seasoning, and ranch powder on top. Mix everything up in the slow cooker to make sure the seasonings evenly coat the vegetables and meat.
Place the potatoes on top of everything else and close the slow cooker. You want to try to keep the potatoes on top of everything without them getting into the broth.
Cook on low for 8-10 hours.
About 30 minutes before the end of the cooking time, heat the olive oil over medium heat in a large saute pan. Add the kale and cook for about 5 minutes, until it just starts to wilt.
Carefully remove the potatoes from the slow cooker and smash them with a potato masher. You don’t want them to become creamy, just broken up a bit.
Use two forks to carefully shred the roast in the slow cooker.
Place some of the kale on your serving plates, then top that with the Italian potatoes. Add a layer of the roast and vegetables on top and add salt and pepper, to taste.
Kale Beef Stew with Smashed Potatoes
- 3 lb beef chuck roast
- 6 carrots (sliced)
- 1 onion (sliced)
- 3 stalks celery (chopped)
- 1 cup beef broth
- 5 tbsp Italian seasoning
- 5 tbsp ranch powder
- 2.5 tbsp brown gravy mix
- 8 baking potatoes
- 2 tbsp olive oil
- 6 cups kale
- salt and pepper (to taste)
- Place the beef roast in the slow cooker
- Chop the vegetables and place on top of the meat
- Pour beef broth over the vegetables and meat
- Sprinkle with the Italian seasoning, ranch powder, and brown gravy mix
- Stir to make sure the vegetables and meat are evenly coated
- Place the potatoes on top, making sure they don’t fall into the broth
- Cover and cook on low for 8-10 hours
- 30 minutes before the end of the cooking time, heat the olive oil over medium heat in a large saute pan
- Cook the kale for about 5 minutes, until it starts to wilt
- Carefully remove the potatoes from the slow cooker and smash with a fork or potato masher until just broken
- Shred the roast meat in the slow cooker
- Add a bed of kale to each serving dish then a layer of smashed potatoes
- Top with the roast and vegetable mixture and sprinkle with salt and pepper, to taste
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