Before spring makes its warm debut, this comforting Beef, Onion, and Kale Stew is perfect for those last few chilly nights!
I heard a rumor going around that the first day of spring has come and gone, but it sure still seems like winter outside to me! While I anxiously await the arrival of warmer weather, I whipped up this comforting and hearty Beef, Onion, and Kale Stew that goes perfectly with a hunk of crusty bread (or maybe Pretzel Bread) and a glass of Yuengling Light Lager.
Not only will the beer go fabulously alongside the stew, I used it in the recipe as well to give it a mildly hoppy and caramel malt flavor. I used the Yuengling Light Lager, but you could easily swap out the Traditional Lager, or Black and Tan with amazing results. I mentioned in my last posts that Yuengling is FINALLY being distributed in Kentucky.
Since it launched, I have seen everyone in town going CRAZY for this beer. Before a lot of local fans were making their way across the border into Indiana to buy it, that’s how much of a following it has… and for good reason.
Yuengling is America’s oldest brewery, established in 1829. Now, I don’t claim to know a lot about beer, but what I do know is that you can taste how meticulous and perfected their recipe is. The Light Lager is my mom’s favorite beer, and she told me that she loves it because it’s only 99 calories, like most light beers, but it doesn’t sacrifice flavor.
Their mission with this beer was to maintain the full flavor profile akin to their flagship Lager, and it most definitely does. I know you won’t be disappointed if you pick some up!
- 2 lbs rib-eye steaks, trimmed of excess fat and cubed
- 1 tsp salt
- 1 tsp black pepper
- 4 tablespoons flour, divided
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large white onion, quartered and sliced
- 2 cups torn kale
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup Yuengling Light Lager
- 6 cups beef stock
- 1 cup millet or quinoa
- Crusty bread for serving
- Add the cubed steak to a large bowl. Sprinkle with salt and black pepper, as well as 2 tablespoons of flour. Toss to coat completely.
- Place a large Dutch oven over medium-high heat. Melt in the butter and add the oil. Add in the steak cubes and brown on all sides, about 3 minutes or so.
- Remove the steak from the pot and set it aside.
- Add the onions and kale, along with another pinch of salt and pepper, and saute for about 10-12 minutes or so, until slightly golden.
- Stir in the garlic and Italian seasoning. Once combined, and add in the cup of Yuengling Light Lager. Allow the beer to simmer for about 5 minutes or so until it reduces and thickens slightly.
- Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the beef stock and millet or quinoa. Stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes until it slightly reduces and grains are cooked.
- Turn off the heat and return the browned steak back into the pot with its juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup. You want it to remain tender and about medium doneness. Not overcooked.