High-Protein Crock Pot Beef Stew

About this recipe

This stew gives you more protein. It fills the plate and the belly. You can leave it to cook all day. If you want tips on slow cooking, see crock pot stew tips.

why make this recipe

You make this for a warm, easy meal. It uses lean beef and good veg for health. It makes many servings to share or save. For more on simple stew ideas, check healthy stew guide.

how to make High-Protein Crock Pot Beef Stew

This step list helps you cook in a slow pot. Use dry heat first to lock in taste, then slow cook to make the beef soft. You can add grains near the end to raise the protein and keep the stew thick. See a related method at stew steps.

Ingredients :

• 2.5 lbs lean beef chuck roast, cut in cubes
• 3 tbsp whole wheat flour
• Salt and pepper to taste
• 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
• Optional: 1 cup frozen peas
• Optional: 1/2 cup cooked quinoa or barley
  For more on basic beef choices and notes, see beef stew notes.

Directions :

1. Toss cubed beef with flour, salt, and pepper.
2. Heat olive oil in a pan. Sear beef until browned on all sides.
3. Put beef in the Crock Pot. Add onions, garlic, carrots, celery, and potatoes on top.
4. Whisk beef broth, water, tomato paste, Worcestershire, paprika, thyme, and rosemary. Pour over the meat and veg.
5. Add the bay leaf. Cover and cook on low for 8 hours or on high for 4–5 hours.
6. Add peas and cooked quinoa or barley in the final 30 minutes. Stir gently to mix.
7. Remove the bay leaf. Taste and add salt and pepper if you need. Garnish with parsley and serve hot.

how to serve High-Protein Crock Pot Beef Stew

Serve the stew hot in deep bowls. Add a spoon of cooked quinoa on top for more protein. Offer crusty bread or a small salad on the side. For side dish ideas, see serve ideas.

how to store High-Protein Crock Pot Beef Stew

Let the stew cool to room temp for no more than two hours. Put it in airtight containers. Put in the fridge for up to 4 days. Freeze for up to 3 months. Thaw in the fridge before you heat it. Reheat on the stove over low heat until hot.

tips to make High-Protein Crock Pot Beef Stew

• Pat the meat dry before you toss it with flour. This helps it brown.
• Do not lift the lid while it cooks. Keep the heat steady.
• Add grains late so they do not get too soft.
• Use low-salt broth to control sodium.
• Cut all veg to the same size so they cook the same.

variation (if any)

• Use barley instead of quinoa for a nutty taste.
• Swap potatoes for sweet potato for a change in flavor.
• Add mushrooms for more depth.
• Make it spicy with a pinch of cayenne or chopped chili.

FAQs

Q: Can I make this without searing the beef?
A: Yes. You can skip searing. The stew will still cook. Searing gives more flavor.

Q: Can I use frozen beef?
A: No. Use thawed beef. Frozen beef can keep the pot too cold and slow cooking time.

Q: Can I make this in an oven pot instead of a Crock Pot?
A: Yes. Use a Dutch oven. Cover and bake at 300°F (150°C) for 3 to 4 hours until the beef is soft.

Q: Can I add other veg?
A: Yes. Add green beans or peas near the end so they stay bright.

Q: How do I keep the stew thick?
A: Mix 1 tbsp corn starch with 2 tbsp cold water and stir into the stew in the last 10 minutes on high.

Conclusion

If you want another slow-cooker idea with clear steps and light calories, try Slow Cooker Beef Stew – Skinnytaste.

High-Protein Crock Pot Beef Stew

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• Author: olivia
• Total Time: 495 minutes
• Yield: 6 servings 1x
• Diet: Paleo

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Description

A hearty and warm beef stew packed with protein, perfect for slow cooking.

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Ingredients

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• 2.5 lbs lean beef chuck roast, cut in cubes
• 3 tbsp whole wheat flour
• Salt and pepper to taste
• 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
• Optional: 1 cup frozen peas
• Optional: 1/2 cup cooked quinoa or barley

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Instructions

1. Toss cubed beef with flour, salt, and pepper.
2. Heat olive oil in a pan. Sear beef until browned on all sides.
3. Put beef in the Crock Pot. Add onions, garlic, carrots, celery, and potatoes on top.
4. Whisk beef broth, water, tomato paste, Worcestershire, paprika, thyme, and rosemary. Pour over the meat and veg.
5. Add the bay leaf. Cover and cook on low for 8 hours or on high for 4–5 hours.
6. Add peas and cooked quinoa or barley in the final 30 minutes. Stir gently to mix.
7. Remove the bay leaf. Taste and add salt and pepper if needed. Garnish with parsley and serve hot.

Notes

For best results, use low-salt broth and do not lift the lid while cooking.

• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 300mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 100mg