If there’s one plate that brings together everything I crave on a chilly evening, it’s this: rich and tender beef stew, creamy baked macaroni and cheese, and collard greens with just the right amount of soul. I’ve made each of these dishes on their own plenty of times, but when I decided to bring them all together, it turned into something way more satisfying than I expected. It’s hearty, nostalgic, and every bite feels like a warm hug.
Let me walk you through exactly how I pull this off and why this trio works so beautifully together.
Why This Trio Hits So Hard
I think the magic comes down to balance. The beef stew is savory and full of depth thanks to a slow simmer and a splash of red wine. The macaroni and cheese is rich, gooey, and slightly sharp from the cheddar and Parmesan. And those collard greens? They’re earthy and tender, with just enough bite from garlic and a little heat from red pepper flakes. Each component stands on its own, but together, they complement each other in the best way.
Plus, this meal is ideal for prepping ahead. Each part can be made in advance and simply reheated when it’s time to serve. It’s perfect for feeding a crowd or packing into takeout containers for meal prep.
What You’ll Need
For the Beef Stew:
- 2 lb beef stew meat, cut into chunks
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 2 tbsp flour
- 1 tsp thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 1/2 cup red wine (optional, but highly recommended)
For the Macaroni and Cheese:
- 2 cups elbow macaroni (or any pasta shape you love)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/2 tsp mustard powder (optional)
- 1/4 cup breadcrumbs (for topping)
For the Collard Greens:
- 1 lb collard greens, washed and chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional)
How I Make It (Step-by-Step)
1. Get That Beef Stew Going
I start with the stew because it takes the longest and develops the most flavor over time. I heat a heavy-bottomed pot or Dutch oven with olive oil and brown the beef in batches so it gets that nice crust. Don’t rush this step—it’s where a lot of flavor starts.
After the meat’s browned and set aside, I sauté the onions and garlic in the same pot, soaking up all those beefy bits left behind. Then in goes the tomato paste, flour, and a splash of broth and wine to build a roux-like base. Once everything’s mixed together and smooth, I add the remaining broth, veggies, herbs, and the beef.
I let that stew simmer on low, covered, for about 1.5 to 2 hours. The longer it goes, the more tender the beef becomes and the richer the broth gets.
2. Build the Creamiest Macaroni and Cheese
While the stew is working its magic, I cook the macaroni until just al dente, then drain it and set it aside.
In another pot, I make a simple roux with butter and flour, then slowly whisk in milk until it thickens slightly. I stir in the cheeses, a bit of mustard powder, and season it to taste. Once that sauce is smooth and melty, I add in the pasta and stir to coat.
I transfer the mac into a baking dish, sprinkle breadcrumbs over the top, and bake it at 375°F for about 15 to 20 minutes until the top is golden and bubbly. That crunchy top layer with the gooey cheese underneath is pure comfort.
3. Sauté and Simmer the Collard Greens
These greens come together quickly but taste like they’ve been on the stove all day. I sauté onions and garlic in olive oil until fragrant, then add the chopped collards in batches with a splash of chicken broth each time. I season with salt, pepper, and a little red pepper flakes if I’m feeling bold.
Once everything’s in the pan, I cover it and let it simmer gently for 15 to 20 minutes, stirring occasionally, until the greens are tender but not mushy.
4. Plate It All Up
When everything’s ready, I grab a deep dish or a takeout-style container and start layering: a generous scoop of beef stew with its rich, thick sauce, a creamy pile of mac and cheese with that toasted topping, and a hearty helping of collard greens to round it all out. The colors, textures, and smells are just inviting. It’s the kind of meal that feels like home.
My Tips for a Flawless Meal
- Don’t skip the wine in the stew if you have it. It adds depth and makes the sauce feel a little more luxurious.
- Use freshly shredded cheese for the mac—it melts way better than the pre-shredded kind.
- For smokier collards, add a bit of smoked paprika or a dash of liquid smoke. A smoked turkey leg or a few bacon bits work great too.
- Make-ahead friendly: This whole plate holds up great in the fridge. I reheat in the oven or on the stovetop with a splash of broth or milk to revive the textures.
What I Serve with This Plate (If Anything)
This combo is already super filling, but sometimes I’ll add a piece of skillet cornbread or a few pickle slices on the side for some zing. Sweet tea or a cold beer rounds things out nicely.
FAQs from My Kitchen
Q: Can I use a different green?
Yes, kale or mustard greens work well too. Just adjust the cooking time slightly—mustard greens can cook a little faster.
Q: Can I make the mac and cheese stovetop only?
Totally. Just skip the breadcrumbs and baking. It’ll still be creamy and delicious.
Q: How do I store leftovers?
I keep everything in separate containers so the textures don’t get soggy. It all reheats well within 3–4 days.
Final Thoughts
When I want to serve up comfort food that feels a little nostalgic and a lot satisfying, this trio never fails. It’s cozy, balanced, and hits every note from savory to creamy to earthy. Whether I’m making this for a family dinner, a meal prep Sunday, or just because it’s cold outside, it always brings people back for seconds.
If you give this full plate a try, let me know how it turns out. Or feel free to mix and match with your own family favorites—I’d love to hear your spin.
How I Built the Coziest Southern-Style Plate with Beef Stew, Macaroni and Cheese, and Collards
Ingredients
- 2 lb beef stew meat
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 2 tbsp flour
- 1 tsp thyme
- 2 cup red wine (optional)
- 2 tbsp butter
- 2 tbsp flour
- 2 cup grated Parmesan cheese
- 2 tsp mustard powder (optional)
- 4 cup breadcrumbs (for topping)
- 1 lb collard greens
- 1 tbsp olive oil
- 1 cup chicken broth
- 4 tsp red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add beef stew meat and brown on all sides.
- Stir in tomato paste, flour, and thyme; cook for another minute.
- Pour in red wine (if using) and add enough water to cover the meat. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender.
- In a separate pot, cook macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter and stir in flour to make a roux. Gradually whisk in milk and cook until thickened.
- Remove from heat and stir in grated Parmesan cheese until melted. Combine with cooked macaroni and mix well.
- Transfer macaroni and cheese to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20 minutes until golden brown.
- For collard greens, heat olive oil in a skillet over medium heat. Add collard greens and sauté until wilted.
- Add chicken broth and red pepper flakes, cover, and simmer for 15-20 minutes until tender.
- Serve beef stew alongside macaroni and cheese topped with collards for a complete meal.
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