Kale Beef Stew with Smashed Potatoes

Kale Beef Stew with Smashed Potatoes

Kale Beef Stew with Smashed Potatoes is the perfect warm and hearty slow cooker meal for the cooler nights of Fall and Winter. 
Course Main Dish
Cuisine American
Keyword beef, kale, potatoes, roast, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Calories 595kcal
Author Stephanie Lynch



  • 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


Calories: 595kcal | Carbohydrates: 56g | Protein: 40g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 1053mg | Potassium: 1960mg | Fiber: 5g | Sugar: 4g | Vitamin A: 12805IU | Vitamin C: 76.6mg | Calcium: 208mg | Iron: 7.5mg