Description

This High-Protein Crock Pot Beef Stew is a hearty, comforting meal packed with lean beef and vegetables. Perfect for meal prep and easy to make in a slow cooker.

Ingredients

2.5 lbs lean beef chuck roast, cubed
3 tbsp whole wheat flour
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
4 carrots, chopped
4 celery stalks, chopped
3 Yukon gold potatoes, cubed
2 cups low-sodium beef broth
1 cup water
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp rosemary
1 bay leaf
Salt and pepper to taste
Optional: 1 cup frozen peas, 1/2 cup cooked quinoa or barley

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Instructions

1. Toss cubed beef with flour, salt, and pepper.

2. Sear beef in olive oil until browned on all sides.

3. Layer beef, onions, garlic, carrots, celery, and potatoes in Crock Pot.

4. Whisk broth, water, tomato paste, Worcestershire, and seasonings. Pour over.

5. Add bay leaf. Cook on low for 8 hours or high for 4–5 hours.

6. Add peas and quinoa in final 30 minutes, stir gently.

7. Remove bay leaf, garnish with parsley, and serve hot.

Notes

For extra protein and fiber, stir in cooked quinoa or barley toward the end of cooking. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.