Spicy Beef Stew with Kale and Pinto Beans

I wanted a stew that combined beans and kale. This does it in a tasty, spicy easy-to-make stew. You can make it hotter or milder depending on the amount of chili powder you use. Or you can add some cayenne if you really want to spice it up. Garam masala is a delicious blend of coriander, pepper, cardamom, cinnamon, charnushka (I honestly don't know what that is), caraway, cloves, ginger and nutmeg. So you could add any or all of those if you don't have garam masala. I made this with dry beans, but you can really cut down on the time involved with canned beans.


1 lb. beef, elk, antelope, etc. stew meat cut in bite size pieces
1 chopped onion
1 can pinto beans, drained and rinsed OR
1 ½ c. dry beans (rinse, cover with water, cover pan with lid, bring to a boil. Boil 2 minutes.

Remove from heat. Let sit at least an hour. Drain, rinse, drain, rinse. Cover with water, bring to a boil and simmer 1 hour

4 c. kale
2 tbs. tomato puree or tomato paste
2-4 c. beef or turkey stock
1 tbs. red chili powder
1 tbs. coriander powder
½ tsp. garam masala
Salt to taste
1 tbs. olive oil

In a large pot with tight fitting lid, heat the oil.

Add the meat pieces in two batches and stir fry till browned.

Add the onion

and sauté about 5 minutes. Add the chili, coriander, and garam masala. Sauté for 2-3 minutes.

Add tomato paste, stir. Add stock to taste and beans if you used dried beans. Bring to a simmer. Cover with lid and simmer 1-2 hours till beans and meat are tender.

Or, if you used canned beans, wait and add those after you’ve simmered the meat. Just simmer the meat 30-60 minutes until tender. Add kale

and salt, then canned beans. Simmer another 15 minutes.


This is a great winter stew!