Slow Cooker Tomato-Garlic Beef Stew with Carrots & Potatoes + Quick Sautéed Kale
Set-it-and-mostly-forget-it comfort: slow-cooked beef gets meltingly tender in a tomato-garlic broth with carrots and potatoes, then you finish with quick sautéed kale for a fresh, green bite. Perfect for a busy day, and different from your recent mushroom-heavy stews/polenta nights.
Back to full listIngredients
- Beef Choice For Stew Value Pack 1 lb, cut into 1-inch chunks (if not already) $9.99 sale (was $10.99), 1 lb
- Simple Truth Organic® Cut and Peeled Baby Carrots Bag 8 oz (about 2 cups) $2.99 (1 lb)
- Organic Yukon Gold Potatoes (or Organic Russet) 12 oz (about 2 medium), cut into 1-inch chunks $4.99 (3 lb bag) or $2.29/lb
- Organic Jumbo Yellow Onion 1/2 large onion, diced $2.19/lb
- Simple Truth Organic® Roma Tomatoes 8 oz, chopped (or use canned you have at home) $3.99 (16 oz)
- Organic Garlic 3 cloves, minced $6.99/lb
- Organic Kale (or Organic Purple Kale) 1 small bunch, stems removed, leaves chopped (about 4 packed cups) $2.99
Instructions
- Prep: dice 1/2 onion, mince 3 garlic cloves, chop 8 oz tomatoes, cut 12 oz potatoes into 1-inch chunks, and measure 8 oz baby carrots. Chop 1 bunch kale (stems removed).
- Brown the beef (stove, 8–10 minutes): heat a skillet over medium-high with 1 Tbsp oil. Pat dry 1 lb stew beef, season with 3/4 tsp salt + pepper, then brown in 2 batches 2–3 minutes per side. Transfer to slow cooker.
- Build the slow cooker: add diced onion, minced garlic, chopped tomatoes, carrots, and potatoes to the slow cooker with the browned beef. Add 2 cups broth or water, 1 Tbsp tomato paste (optional if you have it), 1 tsp smoked paprika (optional), and 1 bay leaf (optional). Stir.
- Cook: cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until beef is tender and potatoes are cooked through.
- Finish the kale (stove, 5 minutes): right before serving, sauté chopped kale in a pan with 1 tsp oil and a pinch of salt for 2–3 minutes until just wilted and bright. Add a splash of water to steam if needed.
- Serve: taste the stew and adjust salt/pepper. Ladle into bowls and top each bowl with a mound of the sautéed kale for freshness.
Health notes: ~700–900 calories per serving depending on potato amount. High protein + iron; solid veg content. Keep sodium in check by using low-salt broth and seasoning at the end.
Drink pairing: You want a medium/full-bodied red with good acid for tomatoes and enough structure for beef. Local bottle idea (WA): Columbia Valley Cabernet Sauvignon (Chateau Ste. Michelle) or a Washington Syrah.