This Beef and Vegetable Stew Is Comfort Food That Loves You Back

Some stews lean heavy and some lean light. This one lands in the middle. You get fork-tender beef and a rich, savory broth, but it’s packed with vegetables, so it feels like a full meal without making you sleepy.

Sweet potato adds a Southern touch, kale adds color and a little bite, and a splash of vinegar at the end keeps every spoonful bright. It’s a great make-ahead dish, and it’s even better the next day.

What You’ll Need (serves 6):

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1½ teaspoons kosher salt, divided
• ½ teaspoon black pepper
• 2 tablespoons olive or canola oil, divided
• 2 yellow onions, chopped
• 3 celery stalks, sliced
• 4 carrots, sliced into ½-inch coins
• 8 ounces cremini mushrooms, quartered
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 large sweet potato (about 1 pound), peeled and cut into ¾-inch cubes
• 4 cups low-sodium beef broth (or 2 cups beef broth plus 2 cups vegetable stock)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary, crushed
• 2 bay leaves
• 4 cups chopped kale, stems removed
• 3 tablespoons red wine vinegar
• 1 teaspoon balsamic vinegar
• 2 tablespoons chopped fresh parsley
• Hot sauce, for serving (optional)

How to Make It:

1. Season and sear. Pat the beef dry and season with 1 teaspoon of the salt and the pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown the beef in two batches, 2 to 3 minutes per side. Set aside.
2. Sauté the vegetables. Add the remaining oil, then the onions, celery, carrots, and mushrooms. Cook 8 to 10 minutes, scraping up the browned bits, until softened.
3. Build the base. Stir in the garlic and tomato paste for 1 minute, until the paste darkens. Add the tomatoes, broth, paprika, thyme, oregano, rosemary, and bay leaves.
4. Simmer. Return the beef to the pot and bring to a boil. Reduce to low, cover, and simmer 1½ hours, until the beef is nearly tender.
5. Add the sweet potato. Stir it in and simmer uncovered 25 to 30 minutes, until the potato is soft and the broth has thickened slightly.
6. Add the kale. Stir it in and cook 5 minutes, until wilted.
7. Finish. Remove the bay leaves. Stir in both vinegars, the remaining ½ teaspoon salt, and the parsley. Taste and adjust. Serve hot with hot sauce.

Pro Tips:

• Add the sweet potato late. It cooks faster than the beef and turns to mush if it goes in at the start.
• Add the vinegar at the end. Long cooking dulls it, and a splash at the finish brightens the whole pot.
• Use chuck, not packaged stew meat. Cutting your own gives more even, more tender pieces.
• Thicken if needed. Mash a few sweet potato cubes against the side of the pot and stir them in.
• Make it ahead. Cool and refrigerate overnight, then reheat gently. Wait to add the kale until reheating if you want it bright green.
• Freeze it for up to 3 months. Leave the kale out and add it fresh when you reheat.

Slow Cooker Version: Sear the beef and sauté the vegetables on the stove. Move everything except the sweet potato, kale, and vinegars to the slow cooker. Cook on low 7 to 8 hours, add the sweet potato for the last 2 hours, and stir in the kale and vinegars at the end.

Outdoor Version: Use a cast iron Dutch oven on a covered grill or smoker holding 325°F indirect heat. Keep the lid closed and check the temperature hourly. Add a few lit coals as needed.

Serve It With: Skillet cornbread, buttermilk biscuits, or a crusty loaf for dunking.

Food Safety Note: Cool leftovers within 2 hours and refrigerate up to 4 days. Reheat to 165°F.