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. I consider myself the latter, and I’m sure you’ll love the sweet apple, tender kale and red wine found in this twist!
After making three batches of traditional beef stew that didn’t make the cut, I had to admit that I’ve never really been a fan. So I went rogue with the last of the ingredients using everything I love about the Northwest — Montana grass-fed beef, Oregon-grown kale, Washington apples, and Oregon red wine.
And I was pleasantly surprised! This is one new-fashioned comfort food I can get behind.
For my vegan and vegetarian friends — although I haven’t tried it yet, I believe a tomato based broth and lentils would be smashing in this dish as well! You’ll probably see a version of it coming to the blog in the future.
Why you’ll fall in love with this Northwest Beef Stew Recipe:
- It’s different in the best way.
- So easy — everything (except the kale) goes in the slow cooker or instant pot and voila!
- It’s warming, comforting, and the kind of food that heals the soul.
- Local Northwest ingredients — it’s like you’re visiting me in Seattle from home <3
- There will be extra wine to drink if you like 😉
What to know before you start:
If you’re unsure, you can leave the apple out.
I was hesitant too, and my partner raised an eyebrow with apple as an ingredient. So we added it fresh at the end the first time and it was amazing — totally floored by the addition of apple to this stew, fresh or cooked in!
It’s better when the flavors mingle.
Like most soups and stews, the longer the ingredients mingle the better it tastes. I made this in the instant pot without stirring the ingredients together the first time. It was best the second day.
Northwest Beef Stew Recipe:Print
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.
Photos of the Process:
Prep the Vegetables.
Optional: Brown the beef.
Add all ingredients except kale to your instant pot. Pressure cook on high pressure for 35 minutes.
Meanwhile, prepare and massage (‘scrunch with your fingers’) kale leaves until tender.
After venting the instant pot, mix it all together!
Save this recipe on Pinterest by clicking the ‘save’ button in the top left corner of the picture below:
Hungry for more?
And check out our tasty gluten-free Recipe Index <3
With love and gratitude,