Beer Braised Beef Stew with Crunchy Kale Chips and Buttermilk Biscuits

Yes, yes I know, it’s technically spring so why would I be whipping out a stew recipe? Plainly for the reason that this is what I was craving, and the fact that when it is sunny, rainy, hailing, snowing and sleeting all in the same day, you just need some comfort food to match the mood. Sometimes you just need something to eat that is going to make you feel good down to your bones. This stew hits the spot for me. I was originally planning on whipping this up during the day and letting it simmer all day for my husband and I to devour that night on the couch in our pajamas, but this stew was shared with friends and good laughs over the kitchen table, which is just fine by me as well. It still did simmer all day – low and slow and something beautiful came out of it. A velvety, rich, heartwarming spoonful after spoonful. Bowl after bowl. You may just shed a tear of pure joy and indulgence.

As my husband knows, I always have to have a green vegetable with dinner to make it complete. A protein, healthy grain/starch and a veggie and your on the right path. Also, if you throw kale on top of something it automatically makes it healthy, right? Yes. Adding crunchy kale chips as a garnish to this rich stew was the perfect touch. The kale stays crunchy on top for a great texture change, and then melts into the stew once you start digging in and it was even more perfect. To make things even better, I decided buttermilk biscuits would be the perfect vessel to soak up the remaining broth in your bowl and carry it straight to your tastebuds. By all means, use any crunchy bread you have on hand, but you can never go wrong with a homemade buttermilk biscuit.

Biscuit recipe coming soon! 

Beer Braised Beef Stew 


  • 2 pounds stew meat, cubed
  • 1 pound Yukon gold potatoes, peeled and chopped
  • 1 pound carrots, peeled and chopped
  • 2 bottles dark beer (I used Guiness)
  • 64 oz beef stock
  • 1/2 cup flour
  • 2 Tablespoons olive oil
  • 1 bay leaf
  • 3 teaspoons salt (more or less to taste)
  • 3 teaspoons Rosemary
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder


  1. In a large stock pot, heat the olive oil over medium heat. In a separate bowl, lightly toss the stew meat with the flour and brush off any excess flour. Brown the stew meat in the oil until slightly browned on all sides. Take the meat out of the stock pot and set aside in a separate bowl.
  2. Sauté the onion in the same pot that you used for the stew meat, adding more oil if needed. When the onion is translucent, about 3-5 minutes, add the stew meat back into the pot. Pour the 2 bottles of beer in and stir until combined. Bring to a boil and let it simmer for 15-20 minutes, until the beer has cooled down slightly and the mixture looks dark and rich.
  3. Add in the beef stock, potatoes, carrots, bay leaf and seasonings. Stir until combined. Bring to a boil for 30 minutes, and then reduce for a simmer for 1-3 hours. The longer the soup simmers, the more tender the meat will be and the more flavorful the stew will be.
  4. Laddle into bowls and serve with the crunchy kale chips on top, and a biscuit on the side.

Crunchy Kale Chips 


  • 3 cups kale, chopped
  • Cooking spray or olive oil
  • Seasoned salt or garlic salt


  1. Heat your oven to 400 degrees or turn the broiler on high.
  2. Line a baking sheet with foil, and spread the kale out evenly. Spray evenly with cooking spray, or make sure the kale is lightly covered with olive oil. Sprinkle to your liking with the seasoned salt.
  3. Bake for 5-10 minutes, or until the kale is crispy and not burnt. If you are using the broiler it will take about 3-5 minutes.