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