High Protein Hearty Potato and Meat Stew
Warm your soul and fuel your body with this High Protein Hearty Potato and Meat Stew, a satisfying one-pot masterpiece that blends tender beef chuck roast, creamy russet potatoes, and a medley of wholesome vegetables. Perfect for chilly evenings or post-workout meals, this protein-packed stew is simmered slowly in a flavorful beef broth infused with aromatic thyme, rosemary, and bay leaves to create a rich, comforting profile. Packed with nutrients from carrots, celery, and peas, it's as nutritious as it is delicious. Garnished with fresh parsley for a pop of freshness, this family-friendly recipe delivers maximum flavor and is easy to serve and store. Whether you're looking for a healthy dinner idea or a crowd-pleasing dish, this hearty potato and meat stew is your go-to option for warmth, nourishment, and genuine comfort food appeal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 medium russet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 leaves bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef chuck roast into 1-inch cubes and season with salt and pepper.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside.
In the same pot, add the diced onion. Cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots, celery, and cubed potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
Mix in the tomato paste, ensuring all vegetables are well coated.
Return the browned beef to the pot. Pour in the beef broth and bring to a simmer.
Add the dried thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender.
In the last 15 minutes of cooking, stir in the frozen peas and adjust seasoning if necessary.
Discard the bay leaves before serving.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
3411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8492 mg | 369% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 33.2 g | ||
| Protein | 207.0 g | 414% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 7660 mg | 163% | |
*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.
