When the air turns crisp and the day feels like it’s winding down too fast, there’s something deeply satisfying about a meal that’s been simmering all day, filling your home with rich, inviting aromas. This beef stew, slow-cooked in the crockpot, is exactly that kind of comfort — a hearty dinner that feels like a warm hug after a long day. It’s packed with lean beef and fresh vegetables, slowly melding into a thick, flavorful stew that’s as nourishing as it is delicious.
I remember one evening when I was distracted by a phone call and almost forgot to set the crockpot on low. The smell had already started to fill the kitchen, that mix of garlic, herbs, and simmering meat, promising something wonderful. By the time dinner was ready, the beef was meltingly tender, and the veggies had soaked up all those cozy flavors. I wasn’t sure if I’d get it quite right, but the stew turned out better than I expected—comfort food with a little extra protein that felt like a quiet celebration of simple cooking.
- This stew is slow and steady — it takes its time, and that’s part of the magic.
- It’s loaded with protein, but also full of vegetables, balancing hearty and healthy.
- The crockpot does most of the work, freeing you up during the day.
- It thickens just enough to cling to every bite without feeling heavy.
- Not the fastest dinner, but it’s a set-it-and-forget-it kind of win.
If you’re a little hesitant about slow cookers, don’t worry — this recipe is forgiving. And if you’re thinking of making it for a crowd, it scales nicely or makes great leftovers. The flavors deepen after a day in the fridge, so it’s a meal that keeps giving.
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High Protein Beef Stew Crockpot
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
A hearty and nutritious high-protein beef stew slow-cooked to tender perfection in a crockpot. Packed with lean beef, vegetables, and rich flavors, this stew is perfect for a comforting meal that supports your protein needs.
Ingredients
2 pounds lean beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 stalks celery, sliced into 1/2-inch pieces
3 medium red potatoes, diced into 1-inch cubes
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups low-sodium beef broth
1 (14.5 ounces) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the crockpot.
In the same skillet, add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onions and garlic to the crockpot.
Add carrots, celery, red potatoes, and green beans to the crockpot.
Pour in beef broth, diced tomatoes with their juice, and tomato paste.
Add dried thyme, dried rosemary, bay leaf, black pepper, and salt to the crockpot. Stir gently to combine.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
About 30 minutes before serving, mix cornstarch and cold water in a small bowl until smooth.
Stir the cornstarch mixture into the stew to thicken the broth.
Cover and cook on high for 30 minutes more until the stew thickens.
Remove bay leaf before serving.
Serve hot and enjoy your high protein beef stew.
- Prep Time: 20 minutes
- Cook Time: 8 hours
Don’t stress about fancy equipment here — a simple crockpot is all you need to get this going. When it’s ready, I like serving this stew with crusty bread or a side salad to add a fresh crunch. If you want to switch things up, you could try swapping green beans for peas or adding a splash of red wine during cooking for a richer flavor, although I haven’t played around with that much myself. Sometimes I toss in a handful of chopped mushrooms, but I’m not sure if it’s quite the same, so feel free to experiment.
FAQ
Can I make this stew ahead of time? Absolutely. It tastes even better the next day once the flavors have had time to meld. Just store it in the fridge and reheat gently on the stove.
Is it okay to freeze the leftovers? Yes, this stew freezes well for up to three months. Just thaw it in the fridge overnight before reheating.
Can I use other cuts of beef? You can, but lean beef chuck is preferred for tenderness after slow cooking.
Ready to cozy up with this nourishing beef stew? Give it a try and save this recipe for a dinner that feels like a warm, satisfying reward at the end of your day.