Beef & Beet Green Stew

by lydia on January 20, 2011

I love me some beet greens. Actually, truth is I’d like to think I love beet greens because I know how amazingly good they are for me. Usually, I just stare blankly at them after I chop them off of my ruby reds, wondering what on earth to do with them besides saute them. I also know I will be the only one in the house who ends up eating them, and sometimes that obligation feels rather tedious.

Sooooo, this past fall I concocted a rather ingeniously delicious way to utilize these glorious greens. Since this time of year is so soup oriented, or even ‘one dish wonder’ or stew focused, this dish is a total score!  Stew is so heartwarming and budget stretching, that I often wonder why I don’t make it ALL the time. My boys love their beef and this stew is no exception. My beef and beet green stew is GAPS friendly and loaded with nutrients from the pastured beef tallow and minerals from the stock and greens. A sure fire way to boost your immune system and nourish your body from the inside out!

Beef & Beet Green Stew


Beef and Beet Green Stew


  • Serves 6-8
  • 2-3 lbs of grass fed stew meat, cut into one inch pieces
  • 1/2 cup beef suet, tallow or butter
  • 1 large organic onion, quartered and sliced
  • 4 cloves garlic, minced
  • 1-2 jalapenos, seeded and chopped
  • 2 large bunches beet greens, chopped (about 4-6 cups), or other hardy green such as kale, collards, or even swiss chard
  • 3-4 cups homemade beef stock, or more to stretch it
  • salt and pepper to taste


  1. 1. In a glass bowl rub the beef with unfiltered olive oil, then toss it with the minced garlic. Marinate at least 2 hours at room temperature, or cover and refrigerate overnight.
  2. 2. Bring the meat to room temperature. In a stockpot or chef's pan heat a few tablespoons of the beef fat over medium high heat until it is hot and slightly smoking.
  3. 3. Brown the meat on all sides until red color is gone. About 2 minutes. Remove from pan and let rest.
  4. 4. Meanwhile, in the same pan heat the remaining beef fat and add the onions and let cook for about 10 minutes until translucent.
  5. 5. Add the jalepeno and cook for another minute. Add the stock and bring to a boil, reduce to simmer.
  6. 6. After the beef has rested for an hour add it to the pot. Add salt and pepper.
  7. 7. Simmer on low heat or in a crockpot for 12 hours.
  8. 8. Add the beet greens in the last couple hours. (Or if you desire add them in early on, they will be very tender.) Add more beef fat if desired for richer flavor. Serve over some quinoa, rice, millet or simply eat as is.

I hope you enjoy this stew as much as we do, I really can’t believe how amazingly silky tender the greens come out. What is your favorite way to eat beet greens?



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{ 8 comments… read them below or add one }

Musings of a Housewife January 21, 2011 at 6:59 am

Interesting. I love beet greens but I would have never thought to put them into soup. Aren’t they hard to get this time of year, though? Where do you get them?


lydia January 21, 2011 at 8:47 am

Hey Jo-Lynne, how’s it going down in the sunny south today?!! 😉

My coop has beets they get in from Lancaster, but not always with the tops. You could swap out any hardy winter green though, such as kale, or swiss chard even, or collards. They’d all work equally as well!!


Tiffany January 21, 2011 at 6:55 pm

This dish looks delicious and very nourishing! I would have never thought to mix beet greens into my stew!


Lore January 12, 2012 at 7:24 pm

Hi and thanks for the wonderful blogging that you do, it’s very interesting.

I meant to leave this on the comments you had about exercise but I wasn’t able to navigate there for some reason, ANYway, just a friendly bit of information that you might not know about the exercise ball which I just found out myself. It is not a good thing to use (I had one for years) because it causes your whole body to tense up and therefore does not let you body react naturally to exercise, is that the best way that I understand it. I go to a personal trainer that does something call MAT

And he told me, it actually destabilizes a person. I had that ball and never wanted to use it and now I know why…my body intuitively did not like it. I’m so relieved because I thought maybe I was just weak and lazy but not so.

So, just FYI for you and have a wonderful day,


Suzanne May 11, 2012 at 10:59 am

I saute beet greens like I do any other greens in some EVOO and butter with some garlic, s & p, a little hot sauce or hot pepper flakes and some fresh lemon juice for some zing.


lydia April 9, 2014 at 4:04 pm



Sarah April 9, 2014 at 3:59 pm

This looks like a great recipe. My favourite way to eat beet greens is as a substitute for cabbage in cabbage rolls. You’ll never go back to cabbage once you’ve tried it!


lydia April 9, 2014 at 4:04 pm

That sounds like a good way to enjoy them Sarah!


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