There’s something about the way the house smells after hours of slow cooking beef and herbs that just feels like home. I remember one evening, distracted by a phone call, I almost forgot to stir in the frozen veggies. The stew was already thick and bubbling, and when I finally added them, the colors brightened up the pot in a way that made me smile. It’s not a perfect kitchen moment — the timer was off by a few minutes and I had to scramble to fix the seasoning — but that’s part of the charm. This stew feels like a warm hug after a long day, even with its little kitchen hiccups.
It’s filling without being heavy, packed with protein and fresh flavors, yet simple enough to leave you free for other things while it cooks. I haven’t tested all sorts of meat cuts in this recipe, but the chuck roast seems to soak up the spices just right, yielding that melt-in-your-mouth tenderness.
- Hearty and nourishing: a meal that fills you up and fuels your day without fuss.
- Slow cooker magic means you can start it early and come home to comfort.
- The mix of herbs and smoked paprika adds depth without overpowering, though it’s not super spicy—so it’s approachable for most palates.
- It’s simple — and that’s kind of the point. No complicated steps or exotic ingredients.
If you’re worried about the slow cooker needing constant attention, this stew is super forgiving. You can even leave it on low while you’re out, then tweak seasoning at the end. It’s a meal that grows on you, and sometimes that’s exactly what you need.
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High Protein Beef Slow Cooker Stew
- Total Time: 8 hours 15 minutes
- Yield: 6 1x
Description
A hearty and nutritious high protein beef stew made effortlessly in the slow cooker. Packed with tender beef, vegetables, and rich flavors, this meal is perfect for a satisfying dinner that fuels your body.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 celery stalks, sliced
2 cups low sodium beef broth
1 (14.5 ounces) can diced tomatoes, undrained
1 cup frozen green beans
1 cup frozen peas
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
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 3-4 minutes per batch. Transfer browned beef to the slow cooker.
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 onion and garlic to the slow cooker.
Add sliced carrots, celery, beef broth, diced tomatoes with juice, tomato paste, dried thyme, dried rosemary, smoked paprika, salt, and black pepper to the slow cooker.
Stir to combine all ingredients.
Cover and cook on low for 8 hours, or until beef is tender.
About 30 minutes before serving, stir in frozen green beans and peas.
In a small bowl, mix cornstarch and cold water until smooth to create a slurry.
Add the cornstarch slurry to the slow cooker and stir well.
Cover and cook on high for an additional 20-30 minutes until the stew thickens.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Using a slow cooker here means you don’t have to babysit the pot, which is a relief in any busy kitchen. I usually serve this stew with crusty bread or a side of mashed potatoes — both soak up the rich broth perfectly. You could toss in different veggies based on what’s on hand, maybe some parsnips or turnips, though I’m still figuring out how those affect cooking times. For a little twist, adding a splash of Worcestershire sauce near the end gives it a subtle tang, but that’s totally optional.
Feel free to swap out the frozen peas and green beans for fresh if you’re around, but add them close to the end to keep their texture. I haven’t tried this with other cuts of beef, but I suspect a brisket might be interesting, just a little longer on the cooking time.
FAQ
Can I make this stew in advance? Yes, it tastes even better the next day after the flavors meld together.
What if I don’t have a slow cooker? You could try adapting it for the oven or stovetop, but it won’t be quite as hands-off.
Is this recipe freezer-friendly? Absolutely—store leftovers in airtight containers for up to three months.
Can I adjust the vegetables? Sure, though keep an eye on cooking times if you swap in harder or more delicate veggies.
If you’re craving a meal that’s both comforting and packed with protein, this slow cooker stew is a quiet winner. Give it a try next time you want dinner that’s ready when you are.