High Protein Hearty Beef and Beans Stew
Cozy up with a bowl of High Protein Hearty Beef and Beans Stew, a comforting one-pot meal that's packed with flavor and nourishment. Loaded with tender chunks of seared beef, a medley of vibrant vegetables, and two types of protein-rich beans—red kidney and black beans—this stew is perfect for satisfying both your hunger and nutritional needs. Simmered in a fragrant broth seasoned with smoked paprika, thyme, and bay leaves, every spoonful bursts with robust, savory depth. Quick to prepare in just 20 minutes and slow-cooked to tender perfection, this versatile dish serves a crowd, making it ideal for meal prep or family dinners. Serve it piping hot with crusty bread or over rice for a wholesome, protein-packed meal that’s as hearty as it is nourishing.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 15 ounces diced tomatoes, canned
- 4 cups beef broth
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium-high heat.
Add beef cubes to the pot and sear until browned on all sides, about 5 minutes. Work in batches to avoid overcrowding the pot.
Remove the beef and set aside. In the same pot, add the diced onion and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots and celery, and sauté for another 5 minutes, until they start to soften.
Return the beef to the pot, along with the diced tomatoes, beef broth, kidney beans, and black beans.
Add in the bay leaves, thyme, smoked paprika, salt, and black pepper.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the beef is tender.
Stir in the frozen peas and cook for an additional 5 minutes until the peas are heated through.
Remove bay leaves and discard. Stir in the fresh parsley just before serving.
Serve the stew hot with crusty bread or over a bed of rice if desired.
Nutrition Facts
Calories |
3724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.0 g | 279% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 8134 mg | 354% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 71.0 g | 254% | |
| Total Sugars | 40.4 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 896 mg | 69% | |
| Iron | 49.6 mg | 276% | |
| Potassium | 8191 mg | 174% | |
*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.
