Drunken Potato Kale Beef Stew, a hearty guy friendly comfort food meal– simple ingredients, minimal prep and a bottle of beer, what more could you want at dinner time?
When it’s football season, we grill out a lot more. Here in Florida, the fall and winter season is actually the best time for us to grill since it’s not as blazing hot, although it’s going to be in the 80s this weekend.
So that’s why I made this dish in a cast iron pot. It’s perfect for the grill or stove! Grilling isn’t limited to meat, put a cast iron pot on the grill and you can make soup like this, Drunken Potato Kale Beef Stew!
Of course, you can make this soup on the stove top in a regular soup pot too. In fact that’s how I originally made this recipe.
But my favorite part about grilling this Drunken Potato Kale Beef Stew? Tossing a baguette on the grill to get it warm and crispy– perfect for dipping into beer broth.
This one pot meal screams comfort food– beer, potatoes, and bread! I know the guys in your life will be happy eating this warm and satisfying stew while they watch the game.
- 1 teaspoon olive oil
- 1 pound beef stew meat
- 1 medium yellow onion, diced (about 1 cup)
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 12 ounces beer
- 32 ounces beef broth
- 4 medium carrots, sliced
- 6 medium golden potatoes, diced
- 2 cups packed chopped kale
- 1 bay leaf
- salt and freshly ground pepper to taste
- large crusty baguette, optional for dipping
- In large stock pot or dutch oven, heat olive oil over medium high heat. Add beef and cook to sear on both sides. Remove from pan and set aside.
- In same pot, sauté onions and garlic until onions are translucent.
- Stir in flour and mix to coat onions.
- Add beer slowly to deglaze the pot, blending with onions; simmer 5 minutes to thicken.
- Whisk in broth slowly incorporate into soup.
- Add carrots, potatoes, kale, bay leaf and beef to pot; eason with salt and pepper. Bring soup to a boil, stirring occasionally to prevent from sticking.
- Once boiling reduce heat to simmer and cover with lid. Cook 30 minutes, stirring occasionally, until potatoes and carrots are easy to pierce with fork.
- Season soup with salt and pepper to taste; serve hot with crusty baguette.