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Why You'll Love This batch prep flavorful beef stew with potatoes and winter greens
- Hearty and Comforting: This stew is the perfect remedy for a cold winter's night, filling your belly and warming your heart.
- Make-Ahead Friendly: Prepare this recipe up to 2 days in advance, making it ideal for busy weeknights or special occasions.
- Customizable: Feel free to swap out ingredients or add your own favorite vegetables to make this stew truly yours.
- Nourishing and Healthy: This stew is packed with protein, fiber, and vitamins, making it a guilt-free option for a weeknight dinner.
- Easy to Scale: Whether you're cooking for one or a crowd, this recipe can be easily doubled or tripled to suit your needs.
- Flavorful and Aromatic: The combination of tender beef, fresh winter greens, and earthy potatoes creates a truly unforgettable flavor profile.
- Budget-Friendly: This recipe uses affordable ingredients and makes a large batch, making it an economical option for meal prep or family dinners.
- Freezer-Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prep or future meals.
Ingredient Breakdown
The key to a great beef stew is in the quality of the ingredients. For this recipe, you'll need a few essential components: tender beef, fresh winter greens, earthy potatoes, and a rich broth. When selecting your beef, opt for a cut that's high in connective tissue, such as chuck or short ribs, as these will become tender and fall-apart during the cooking process. For the winter greens, choose a variety that's in season, such as kale or spinach, and make sure to wash and chop them thoroughly before adding to the stew. The potatoes should be high in starch, such as Russet or Idaho, and peeled and cubed before adding to the pot. Finally, the broth is where the magic happens – use a combination of beef broth and red wine to create a rich, depthful flavor that will elevate the entire dish.
How to Make batch prep flavorful beef stew with potatoes and winter greens
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
Reduce the heat to medium and add the chopped onions to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 8 minutes.
Add the minced garlic and dried spices to the pot and cook, stirring constantly, for 1 minute.
Add the cubed potatoes, beef broth, and red wine to the pot. Stir to combine and bring to a boil.
Reduce the heat to low and simmer the stew, covered, for 2 1/2 hours, or until the beef is tender and the potatoes are cooked through.
Stir in the chopped winter greens and cook, uncovered, for an additional 10-15 minutes, or until the greens have wilted and the stew has thickened slightly.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs and crusty bread on the side.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your stew. Choose the best beef, potatoes, and winter greens you can find, and use a rich, flavorful broth.
Take the time to properly brown the beef, as this will create a rich, depthful flavor that will elevate the entire dish. Don't rush this step, and make sure to get a nice crust on the beef.
The potatoes should be cooked until they're tender, but still retain some texture. Overcooking the potatoes will make them mushy and unappetizing, so keep an eye on them and adjust the cooking time as needed.
The winter greens should be added towards the end of the cooking time, so they retain their texture and flavor. If you add them too early, they'll become mushy and overcooked.
The broth is where the magic happens, and using a high-quality broth will make all the difference. Use a combination of beef broth and red wine to create a rich, depthful flavor that will elevate the entire dish.
Once the stew is cooked, let it rest for at least 30 minutes before serving. This will allow the flavors to meld together and the stew to thicken slightly, making it even more delicious.
Don't be afraid to experiment with different spices and seasonings to find the combination that works best for you. This stew is a great canvas for trying out new flavors and ingredients.
This stew is perfect for making ahead of time, as the flavors will only improve with time. Prepare it up to 2 days in advance and store it in the refrigerator or freezer until you're ready to serve.
Common Mistakes to Avoid
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Not Browning the Beef Properly: Failing to properly brown the beef will result in a lackluster flavor and texture. Take the time to get a nice crust on the beef, and don't rush this step.
Fix: Make sure to cook the beef over medium-high heat, and don't stir it too much. This will help create a nice crust on the beef.
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Overcooking the Potatoes: Overcooking the potatoes will make them mushy and unappetizing. Keep an eye on them and adjust the cooking time as needed.
Fix: Check the potatoes regularly, and remove them from the pot when they're tender but still retain some texture.
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Not Using the Right Broth: Using a low-quality broth will result in a lackluster flavor. Use a combination of beef broth and red wine to create a rich, depthful flavor.
Fix: Invest in a high-quality broth, or make your own using beef bones and vegetables.
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Not Letting it Rest: Not letting the stew rest will result in a lackluster flavor and texture. Let it rest for at least 30 minutes before serving.
Fix: Plan ahead and let the stew rest for at least 30 minutes before serving. This will allow the flavors to meld together and the stew to thicken slightly.
Variations & Substitutions
Replace the beef with mushrooms, such as portobello or cremini, and add more vegetables, such as carrots and celery, to make a hearty vegetarian stew.
Replace the all-purpose flour with a gluten-free alternative, such as almond flour or coconut flour, and use a gluten-free broth to make the stew gluten-free.
Replace the butter with a dairy-free alternative, such as coconut oil or olive oil, and use a non-dairy milk, such as almond milk or soy milk, to make the stew dairy-free.
Add diced jalapenos or red pepper flakes to the stew to give it a spicy kick.
Add Italian seasoning, such as basil and oregano, and use Italian sausage instead of beef to give the stew an Italian twist.
Add cumin, chili powder, and diced tomatoes to the stew to give it a Mexican flavor. Use ground beef or shredded chicken instead of beef stew meat.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool to room temperature, then cover and refrigerate. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature, then transfer to a freezer-safe container or bag. Label and date the container, and store in the freezer at 0°F (-18°C) or below. To thaw, place the frozen stew in the refrigerator overnight, or thaw quickly by submerging the container in cold water. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this stew?
Yes! This stew freezes beautifully. Let it cool to room temperature, then transfer to a freezer-safe container or bag. Label and date the container, and store in the freezer at 0°F (-18°C) or below. To thaw, place the frozen stew in the refrigerator overnight, or thaw quickly by submerging the container in cold water. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
What type of beef is best for this recipe?
The best type of beef for this recipe is a cut that's high in connective tissue, such as chuck or short ribs. These cuts become tender and fall-apart during the cooking process, making them perfect for a hearty stew.
Can I use other types of potatoes?
Yes! While Russet and Idaho potatoes work well in this recipe, you can also use other high-starch potatoes, such as Yukon Gold or sweet potatoes. Avoid using waxy potatoes, such as red or new potatoes, as they won't break down as well during cooking.
Can I add other vegetables to this stew?
Yes! This stew is a great canvas for adding other vegetables, such as carrots, celery, and mushrooms. Simply add them to the pot during the cooking process, and adjust the cooking time as needed.
Is this recipe gluten-free?
No, this recipe is not gluten-free, as it contains all-purpose flour. However, you can easily make it gluten-free by substituting the flour with a gluten-free alternative, such as almond flour or coconut flour.
Can I make this recipe in a slow cooker?
Yes! This recipe can be made in a slow cooker. Simply brown the beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I serve this stew with other sides?
Yes! This stew is delicious served with a variety of sides, such as crusty bread, mashed potatoes, or roasted vegetables. You can also serve it with a side salad or over rice or noodles.
batch prep flavorful beef stew with potatoes and winter greens
Ingredients
- 1 pound beef stew meat
- 2 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups mixed winter greens (such as kale, spinach, and collard greens)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove the beef from the pot and set it aside.
- Saute the onion and garlic. Add the chopped onion to the pot and cook until it is translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the potatoes and cook. Add the cubed potatoes to the pot and cook for about 5 minutes, or until they start to brown.
- Add the beef broth and tomato paste. Add the beef broth and tomato paste to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer.
- Add the browned beef and winter greens. Add the browned beef and mixed winter greens to the pot. Season with thyme, salt, and pepper. Simmer the stew for 20-25 minutes, or until the beef is tender and the greens are wilted.
- Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze it for later use.
- Make ahead: Prepare the stew up to a day in advance, then refrigerate or freeze it until ready to serve.
- Substitution: Swap the beef for lamb or pork, if desired.
- Pro tip: Use a variety of winter greens, such as kale, spinach, and collard greens, for a nutrient-packed and flavorful stew.
