There’s something about the way beef stew fills a kitchen that feels like home. I remember one evening, when the rain was tapping lightly on the windows, and I was juggling a few things in the kitchen — a call on speaker, a half-finished to-do list scribbled nearby, and that lingering question of what to eat. The stew was bubbling softly on the stove, a deep, rich aroma curling around the room, promising warmth and comfort.
As the chunks of beef slowly softened and the vegetables melded into the broth, I found myself stealing little tastes, a bit impatient to see if the flavors had truly blended. The steam fogged up the glass door just enough to make everything outside seem distant and quiet. It wasn’t perfect timing — I’d forgotten to turn down the heat once or twice and had to fish out a rogue carrot — but that made the experience feel real, not staged. When I finally sat down with a bowl, the tender meat and savory broth felt like exactly what I needed to reset after a hectic day.
Why You’ll Love It:
- Rich, hearty flavors that develop slowly, making each bite deeply satisfying.
- High protein content keeps you full and energized — especially great when you’re craving something substantial.
- It’s simple — and that’s kind of the point. No fuss, just pure comfort simmered to perfection.
- Perfect for batch cooking, so you can enjoy leftovers that taste even better the next day.
If you’re not usually a stew person, this recipe might just change your mind. It’s forgiving enough that a little distraction in the kitchen won’t ruin it, and the texture contrasts between tender beef and soft veggies make it interesting with every spoonful.
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High Protein Beef Stew Meat
- Total Time: 2 hours 50 minutes
- Yield: 6 1x
Description
A hearty and protein-packed beef stew featuring tender chunks of beef simmered with vegetables in a rich, flavorful broth. Perfect for a nutritious and satisfying meal.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup water
3 large carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
1 cup frozen green peas
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
Instructions
Pat the beef stew meat dry with paper towels and season with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef stew meat in batches, browning all sides for about 5 minutes per batch. Remove browned beef and set aside.
In the same pot, add diced onion and cook for 4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook the flour.
Gradually stir in the beef broth and water, scraping the bottom of the pot to release browned bits.
Return the browned beef to the pot.
Stir in tomato paste, dried thyme, dried rosemary, and bay leaves.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour 45 minutes.
Add the carrots, celery, and potatoes to the pot. Continue to simmer covered for an additional 45 minutes, or until vegetables and beef are tender.
Stir in frozen green peas and cook uncovered for 5 more minutes.
Remove bay leaves and adjust seasoning with salt and black pepper as needed.
Serve hot.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
Kitchen Notes: Using a heavy pot or Dutch oven makes all the difference here, helping the stew cook evenly without constant stirring. When serving, I usually pair it with a crusty bread to soak up the broth — sometimes I add a sprinkle of fresh herbs if I happen to have parsley around. If you want to switch things up, you could try different root vegetables, although I haven’t tested all variations thoroughly. Some folks like adding a splash of red wine during the simmer, which might deepen the flavor, but I usually keep it straightforward. Also, if you’re short on time, you can brown the meat the night before and refrigerate it, which saves a step when you start cooking.
FAQ:
Can I make this in a slow cooker?
Yes, but I’d recommend browning the meat first for better flavor. Then add all ingredients and cook on low for 6 to 8 hours.
Is this stew freezer-friendly?
Absolutely. Just cool it completely before freezing in airtight containers, and reheating is best done slowly on the stove.
Can I use other cuts of beef?
Stew meat works best because it becomes tender over long cooking, but chuck roast cut into cubes is a great alternative.
Give this stew a try next time you want something nourishing and satisfying. It’s a slow cooker of comfort that’s waiting to warm your evenings.