There’s something about settling down with a bowl of beef stew that feels like a mini celebration of home. I remember one chilly evening, distracted by the hum of a forgotten podcast and the slow simmering aroma filling the kitchen. The stew was bubbling away, and the house smelled like soft spices and caramelized onions—comfort in every breath. I was halfway through chopping carrots when the phone rang, and I left the cutting board for a bit longer than I meant to, but that’s the thing with this stew: even if you get a little sidetracked, the rich broth and tender meat wait patiently, forgiving and deepening in flavor. Somewhere between the bubbling and stirring, the kitchen feels alive, and the wait feels worth it.
Why You’ll Love It:
- Rich, hearty flavors that develop slowly, making each bite deeply satisfying.
- Balances protein and veggies for a meal that fuels and comforts without feeling heavy.
- It’s simple — and that’s kind of the point; no fancy tricks, just good ingredients and time.
- Perfect for batch cooking, so you can enjoy leftovers that taste even better the next day.
If you’re a bit nervous about the long simmer time, don’t be. This stew practically cooks itself once you’re set up, letting you focus on other things—or just take a breath.
Print
High Protein Beef Stew Meat
- Total Time: 2 hours 50 minutes
- Yield: 6
Description
A hearty and high-protein beef stew made with tender beef stew meat, vegetables, and a rich savory 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
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
2 tablespoons cold water
Fresh parsley, chopped (for garnish)
Instructions
Pat the beef stew meat dry with paper towels and season with salt and black pepper.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef stew meat in batches, making sure not to overcrowd the pot, and brown on all sides for about 5 minutes per batch. Remove browned beef 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.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Return the browned beef to the pot and pour in the beef broth and water. Stir to combine.
Add the dried thyme, dried rosemary, and bay leaves. Bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 1 hour and 45 minutes, stirring occasionally.
Add the carrots, celery, and potatoes to the pot. Cover and continue to simmer for another 45 minutes until the vegetables and beef are tender.
In a small bowl, whisk together the all-purpose flour and cold water until smooth to make a slurry.
Stir the slurry into the stew and cook uncovered for 5-10 minutes until the stew thickens.
Remove bay leaves and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with chopped fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
Kitchen Notes: A heavy pot or Dutch oven really helps keep the heat even during that long simmer, but I usually just use what I have on hand. This stew pairs wonderfully with crusty bread to soak up every bit of that savory broth. If you want to switch things up, I’ve tried swapping out potatoes for sweet potatoes, which adds a touch of sweetness, or using parsnips if you like a slightly earthier flavor. Sometimes, I toss in a handful of frozen peas at the end for a pop of color and freshness, but I haven’t tested all variations rigorously. It’s pretty forgiving.
FAQ:
Can I make this stew in a slow cooker? Yes, you can brown the meat first and then transfer everything to a slow cooker, cooking on low for about 6-8 hours. Just add the vegetables halfway through so they don’t get too mushy.
How can I thicken the stew if I forgot the flour slurry? Mixing a bit of cornstarch with cold water and stirring it in at the end works just as well.
Is this stew freezer-friendly? Absolutely. Let it cool completely before freezing in airtight containers. Thaw overnight in the fridge before reheating gently on the stove.
When the weather nudges you toward something warm and filling, this stew is waiting. Save it, make it, and come back to it anytime you need a little kitchen hug.