High Protein Beef Hot Pot
Warm, hearty, and packed with protein, this High Protein Beef Hot Pot is the ultimate comfort food for nourishing both body and soul. Featuring tender, slow-simmered beef chuck and a medley of wholesome vegetables like carrots, celery, mushrooms, and spinach, this dish gets a protein boost from black beans and kidney beans, creating the perfect balance of flavor and nutrition. Seasoned with soy sauce, thyme, and garlic, and lovingly simmered in low-sodium beef broth, the hot pot develops layers of rich, savory depth. Ideal for meal prepping or satisfying a crowd, this one-pot wonder is as easy to make as it is delicious. Garnish with fresh parsley for a vibrant finish and serve it piping hot for a meal that feels just as cozy as it tastes. Perfect for keywords like "high-protein recipes," "beef stew," and "comfort food dinner ideas," this recipe is designed to nourish and impress.
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1-inch cubes
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 pieces Garlic cloves, minced
- 3 medium Carrots, sliced
- 2 pieces Celery stalks, chopped
- 8 ounces Button mushrooms, sliced
- 6 cups Beef broth, low sodium
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 2 tablespoons Soy sauce
- 1 teaspoon Dried thyme
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Spinach leaves
- 2 tablespoons Chopped fresh parsley
Instructions
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
Stir in sliced carrots, chopped celery, and mushrooms. Cook until the vegetables are slightly softened, about 5 minutes.
Return the browned beef to the pot. Add the beef broth, soy sauce, thyme, and bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the hot pot simmer for 1.5 hours or until the beef is tender.
Add the black beans, kidney beans, salt, and black pepper to the pot. Simmer for an additional 15 minutes.
Stir in the spinach leaves and cook until they are wilted, about 2-3 minutes.
Remove the bay leaf. Garnish the hot pot with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 4.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1288 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
