Hearty Beef Stew with Turnips and Kale made in a slow-cooker is a comforting fall meal. 

Beef Stew with Turnips and Kale

Beef Stew is a recipe that can be made many different ways. I find comfort in eating stews over the winter & fall. There is nothing better than cuddling up with a bowl of beef stew with turnips and kale while watching your favorite Netflix show. This stew is very hearty and will keep you full for a long time. 

In a traditional beef stew you might find potatoes, mushrooms or peas. I decided to make a spin on traditional stew and add turnips and Tuscan kale. Tuscan kale is a variety of kale that is more delicate and tender than curly kale. It makes a nice addition to any soup or stew. 

If you want to serve this beef stew with turnips and kale over egg noodles then you can use the sauce that is created in the slow-cooker over the noodles. Alternatively, you can serve the stew over quinoa or on its own and it will be delicious! 

Beef Stew with Turnips and Kale


Beef Stew with Turnips and Kale 

Beef Stew with Turnips and Kale

(serves 4-6)
Slow Cooker Beef Stew with Turnips and Kale can be made in either a slow cooker or a dutch oven. 


  • 2 tablespoons vegetable oil
  • 1/4 cup flour
  • 2 pound London broil cut into cubes or beef stew meat
  • salt and pepper to taste
  • 1 teaspoon paprika 
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 4 ounces tomato paste
  • 4 cups low sodium beef broth
  • a few dashes of Worcestershire
  • 1/2 teaspoon sugar
  • 1 bay leaf 
  • 4 carrots, diced
  • 1 turnip, peeled and diced
  • 1 bunch Tuscan kale, chopped
  • 2 tablespoons fresh minced parsley


  1. Heat a cast-iron skillet with 2 tablespoons vegetable oil over medium-high heat. *If using a dutch oven be sure to brown in the dutch oven.*
  2. While the oil is heating place 1/4 all-purpose flour in a brown paper bag with salt, pepper and paprika. Put the beef cubes in the bag and shake until coated. Remove from the bag and place in the heated oil, about 2 minutes on each side until brown. If necessary, brown in batches so the pan is not over crowded. Place the beef cubes on a plate.
  3. Add the chopped onion and stir until coated in brown bits about 2 minutes. Add the minced garlic and cook for 1 more minute. Next add the tomato paste stirring into the onions, let cook for 2 minutes.
  4. Pour in the beef broth, a few dashes of Worcestershire and 1 bay leaf. Season with salt and pepper to taste and let simmer. If using a slow-cooker place the beef into the slow-cooker with the juices. Next pour the onion-beef broth mixture over the beef cubes. 
  5. Cover and cook on high for 2 hours. After 2 hours add the carrots and turnips to the slow cooker, cook an additional 2 hours or until tender. About 1/2 hour before serving add the kale. Once tender you are ready to serve! 
  6. If using a dutch oven adjust cooking time as needed.


Here’s more slow-cooked recipes!