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Kale, Lentil, and Beef Stew with carrots and parsley on top, in a pot with a wooden spoon

Kale, Lentil and Beef Stew (Instant Pot, Slow Cooker, & Stove Top)

Servings 10
Author Beautiful Eats & Things


  • 1 tbsp olive oil if searing the meat first
  • 2 lbs cubed stew beef
  • 32 oz low-sodium beef stock
  • 2 cans (15oz) canned tomato wedges, do not drain
  • 18 oz of baby carrots
  • 1 lb green lentils
  • 1 small onion chopped
  • 2 cups kale chopped and stems removed
  • 4 cloves garlic minced
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 3 bay leaves
  • 1 tbsp fresh thyme
  • Salt/pepper to taste


  1. Directions for Instant Pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. When nice and heated add meat, making sure to brown on all sides. Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes). Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position. Season with salt/pepper to taste.

  2. Directions for Slow Cooker: Add cubed stew beef (except the kale and oil) along with the rest of ingredients, cover and cook on low for 6 to 7 hours. After about 6 hours of cooking, stir in kale and cook for an additional hour, until veggies and meat are tender. Season with salt/pepper to taste.

  3. Directions for Stove Top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients, except for kale, and bring to a boil. Cover and simmer for about 1 to 2 hours, and stir in kale. Cook for another 1 to 1 ½ hours, until meat is tender. Season with salt/pepper to taste.

    Serve and enjoy!

Recipe Notes

When re-heating, add additional water, if needed, to loosen stew

Nutritional Information per 1 ½ cup serving: Calories 315, Carbohydrates 39g, Fat 6g, Protein 41g, Saturated Fat 2g, Fiber 17g, Sugars 14g