High Protein Beef Stew with Peas and Carrots
Warm, hearty, and nutrient-packed, this High Protein Beef Stew with Peas and Carrots is the ultimate comfort food that’s both satisfying and wholesome. Tender chunks of beef chuck roast are slow-simmered alongside sweet carrots, vibrant green peas, and a medley of aromatics, all nestled in a rich, savory broth infused with tomato paste, thyme, and a hint of garlic. Perfect for chilly evenings or meal prepping, this protein-rich stew is thickened to perfection with a simple cornstarch slurry, creating a luxuriously creamy texture. Ready in under 2 hours and serving up to six, it’s a one-pot wonder that pairs beautifully with crusty bread or a side of rice. Packed with flavor and balanced nutrition, this classic beef stew will quickly become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- 3 medium carrots
- 1 cup peas
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Trim any excess fat from the beef chuck roast and cut the meat into 1.5-inch cubes.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the beef and set aside.
Peel and chop the onion, then add it to the pot. Sauté for about 5 minutes until translucent.
Mince the garlic and add to the onion, cooking for another minute until fragrant.
Peel and slice the carrots, and add them to the pot along with the beef.
Pour in the beef broth, stirring in tomato paste, and add the bay leaf and thyme. Return the beef to the pot.
Season with salt and black pepper. Bring the stew to a gentle boil, then reduce the heat to low, cover, and let simmer for about 1.5 hours.
In the last 15 minutes of cooking, add the peas to the stew.
To thicken the stew, mix the cornstarch with water to create a slurry. Stir it into the stew and let it cook for an additional 5 minutes.
Remove the bay leaf before serving.
Season to taste with additional salt and pepper if needed, then serve the stew warm.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7831 mg | 340% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 31.0 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4700 mg | 100% | |
*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.
