Description
A hearty and protein-packed beef stew made with tender stew meat, vegetables, and rich 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
2 cups water
3 large carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced into 1/2-inch pieces
4 medium potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef stew meat in batches, searing on all sides until browned. Remove the browned meat and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pot and stir in the tomato paste, coating the meat evenly.
Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits.
Add the dried thyme, dried rosemary, bay leaves, salt, and black pepper. Stir to combine.
Bring the stew to a boil, then reduce heat to low and cover. Simmer for 1 hour and 30 minutes.
Add the carrots, celery, and potatoes to the pot. Cover and continue to simmer for another 1 hour, or until the vegetables and beef are tender.
Remove the bay leaves and stir in the frozen peas. Cook for an additional 5 minutes.
Adjust seasoning with salt and black pepper as needed.
Serve hot and enjoy your high protein beef stew.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes