High Protein Hearty Stewed Meat with Vegetables
Elevate your dinner menu with this **High Protein Hearty Stewed Meat with Vegetables**, a comforting classic brimming with robust flavors and a nutritious punch. Tender beef chuck is slow-simmered in a savory broth infused with aromatic herbs and a medley of vibrant vegetables like carrots, celery, potatoes, and sweet peas. This protein-packed stew is thickened to perfection with a cornstarch slurry, making it rich, filling, and satisfying. Ideal for cozy family meals or meal prep, this recipe is a one-pot wonder that combines wholesome ingredients and long, slow cooking for deeply developed flavors. Whether you're looking to refuel after a busy day or impress with a hearty home-cooked dish, this stew delivers warmth and nourishment in every bite. Perfectly portioned for six servings, it’s a must-try recipe for lovers of hearty comfort food!
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Recipe Information
Ingredients
- 2 pounds beef chuck, trimmed and cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 3 stalks celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup peas, frozen
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
Add the beef chunks in batches, browning all sides well. Remove and set aside.
In the same pot, reduce heat to medium and add the remaining tablespoon of olive oil.
Sauté the onion until translucent, about 5 minutes. Then add the garlic and cook for another 1 minute.
Add the sliced carrots, celery, and potatoes to the pot, stirring to combine with the onions and garlic.
Stir in the tomato paste and cook for 2 minutes, ensuring all vegetables are well-coated.
Pour in the beef broth and return the browned beef chunks to the pot.
Add bay leaves, thyme, salt, and pepper, stirring everything together.
Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1.5 to 2 hours, or until the meat is tender and the flavors have melded.
About 10 minutes before serving, add the frozen peas into the stew and stir well.
To thicken the stew, mix the cornstarch and water in a small bowl until smooth. Add this slurry to the pot and cook for another 5 minutes until the stew thickens.
Remove and discard the bay leaves. Adjust seasoning with additional salt and pepper if necessary.
Serve hot, enjoying the hearty, protein-rich blend of beef and vegetables.
Nutrition Facts
Calories |
3572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.6 g | 292% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6973 mg | 303% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 34.0 g | ||
| Protein | 206.4 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 7508 mg | 160% | |
*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.
