A hearty and warming version of an old comfort, this Northwest Beef Stew is perfect for long-time beef stew lovers and anyone who never quite got the hype. You'll love the sweet apple, tender kale and red wine found in this twist!
- 2 tablespoons olive oil
- 1.5 pounds lean stewing beef
- 1/2 cup dry red wine, like Pinot noir
- 1 cup beef or vegetable broth
- 2 cups sliced mushrooms
- 3 large celery stalks, diced
- 3 medium russet potatoes, cubed
- 1 large leek, light green and white part sliced into thin disks
- 1 medium apple, peeled and roughly chopped
- 1 bunch kale, stems removed, leaves torn into bite-sized pieces and massaged
- 1 teaspoon thyme leaves
- 1 teaspoon dried crushed rosemary leaves
- 2 tablespoons tomato paste (I actually used 1 Tbsp double concentrated Pomi)
- 1 teaspoon salt
1. Optional: Set your Instant Pot to sauté. Add olive oil. Once warmed, add the beef and cook until outsides are browned, about 5-7 minutes. While it is not necessary to brown the beef first, I think it imparts a stronger flavor when I do.
2. Add wine and broth. Use your spatula to make sure there is no beef residue on the bottom of the pan to prevent burning. Then add all other ingredients except kale.
3. Pressure cook on high pressure for 35 minutes. Allow to vent naturally for 10 minutes, then slowly release pressure by pushing the valve.
4. Add the massaged kale and stir well. Serve warm and enjoy!
I used the Instant Pot for this, but you can also use a slow cooker.
Use fresh apple slices to garnish if you wish.