slow cooker high protein beef and kale stew for cold winter nights

Slow Cooker High-Protein Beef & Kale Stew

Ingredients

• 2 lb chuck roast, trimmed and cut into 1-inch cubes
• 1 Tbsp avocado or canola oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced ¼-inch thick
• 2 celery stalks, sliced ¼-inch thick
• 3 cloves garlic, minced
• 2 Tbsp sun-dried tomato paste (or regular tomato paste)
• 1 tsp smoked paprika
• ½ tsp dried thyme (or 3 fresh sprigs)
• 2 bay leaves
• 3 cups beef bone broth (or low-sodium beef broth)
• 1 Tbsp Worcestershire sauce
• 1 Tbsp balsamic vinegar
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 4 cups chopped kale, ribs removed
• 2 tsp cornstarch + 2 Tbsp cold water (optional slurry)
• Salt & freshly ground black pepper to taste
• Chopped parsley for garnish

Instructions

1. Sear beef: Heat oil in skillet over medium-high. Brown beef cubes 60–90 seconds per side; transfer to slow cooker.
2. Add vegetables & herbs: Layer onion, carrots, celery, garlic, tomato paste, paprika, thyme, and bay leaves over beef.
3. Pour liquids: Whisk broth, Worcestershire, and balsamic; pour into crock until ingredients are just covered.
4. Slow cook: Cover and cook LOW 8–9 hours or HIGH 4–5 hours, until beef shreds easily.
5. Blanch kale: Boil kale 60 seconds, drain, and stir into stew along with beans; let stand 10 minutes.
6. Optional thickening: Stir cornstarch slurry into hot stew; cover 5 minutes to thicken.
7. Season & serve: Remove bay leaves/thyme stems; salt and pepper to taste. Garnish with parsley.