High Protein Beef Stew with Peas
Warm, hearty, and packed with flavor, this High Protein Beef Stew with Peas is the ultimate comfort food that delivers on both nutrition and taste. Made with tender lean beef chuck, vibrant vegetables, and nutrient-rich peas, this stew is a high-protein powerhouse perfect for fueling your day. The slow-simmering process allows the savory beef broth, aromatic garlic, and herbs like thyme and bay leaf to infuse every bite with incredible depth. Soft potatoes and sweet carrots add satisfying texture, while the addition of peas in the final minutes lends a pop of color and freshness. This one-pot meal is as wholesome as it is delicious, making it a fantastic choice for meal prep, family dinners, or cozy nights in. Ready in just over two hours and yielding six generous servings, this hearty stew is a must-try when you’re craving something warm, nutritious, and truly satisfying.
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Recipe Information
Ingredients
- 2 pounds lean beef chuck
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium carrots
- 2 medium celery stalks
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 3 medium potatoes
Instructions
Trim any excess fat from the beef chuck and cut it into 1-inch cubes. Season the beef cubes with salt and black pepper.
In a large heavy pot, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing each side until browned, about 5 minutes per batch. Remove the beef and set it aside.
Peel and chop the onion. Mince the garlic cloves. Peel and slice the carrots into thick rounds. Chop the celery stalks.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables become soft, about 8 minutes.
Stir in the tomato paste and cook for 2 minutes to integrate it with the vegetables.
Return the browned beef to the pot. Add the beef broth, bay leaf, and dried thyme. Stir well.
Peel and dice the potatoes into bite-sized cubes and add them to the pot.
Bring the mixture to a simmer, then lower the heat to medium-low. Cover the pot and cook for approximately 90 minutes, stirring occasionally, until the beef is tender and the potatoes are cooked through.
About 10 minutes before the stew is done, add the frozen peas to the pot and stir to combine.
Taste and adjust seasoning with salt and black pepper as needed.
Serve hot, garnishing with fresh parsley if desired.
Nutrition Facts
Calories |
3493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6919 mg | 301% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 39.4 g | ||
| Protein | 277.6 g | 555% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 8755 mg | 186% | |
*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.
