introduction
This stew fills you with good protein and warm food. It cooks slow and needs little work. Try it on a cold night or when you want a full meal ready. For a basic beef stew idea, see classic beef stew.
why make this recipe
This stew gives you lots of protein and good veg. The slow pot makes the meat soft and full of taste. You can set it and forget it. If you like slow pot tips, read slow cooker beef stew tips.
how to make High-Protein Crock Pot Beef Stew
Cut the beef small and toss it with flour, salt, and pepper. Heat oil in a pan and brown the beef. Put meat and veg in the slow pot. Mix the broth and sauce and pour over. Add the bay leaf. Cook on low for 8 hours or high for 4–5 hours. In the last 30 minutes add peas and cooked grain. Stir and serve hot. For general crockpot cooking help, see crockpot cooking.
Ingredients :
- 2.5 lbs lean beef chuck roast, cubed
- 3 tbsp whole wheat flour
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 carrots, chopped
- 4 celery stalks, chopped
- 3 Yukon gold potatoes, cubed
- 2 cups low-sodium beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp rosemary
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup frozen peas, 1/2 cup cooked quinoa or barley
For more crock pot ingredient ideas, check this crockpot soup guide.
Directions :
- Toss cubed beef with flour, salt, and pepper.
- Sear beef in olive oil until browned on all sides.
- Layer beef, onions, garlic, carrots, celery, and potatoes in Crock Pot.
- Whisk broth, water, tomato paste, Worcestershire, and seasonings. Pour over.
- Add bay leaf. Cook on low for 8 hours or high for 4–5 hours.
- Add peas and quinoa in final 30 minutes, stir gently.
- Remove bay leaf, garnish with parsley, and serve hot.
how to serve High-Protein Crock Pot Beef Stew
Serve the stew hot in a bowl. Add a spoon of cooked quinoa or barley on top for more protein. You can also serve it with crusty bread or dumplings. For a nice match try beef stew with dumplings.
how to store High-Protein Crock Pot Beef Stew
Cool the stew to room temp for no more than two hours. Put it in tight containers. Store in the fridge for 3–4 days. Freeze in safe bags for up to 3 months. Thaw in the fridge before you reheat.
tips to make High-Protein Crock Pot Beef Stew
- Brown the beef well. This adds more taste.
- Cut the veg the same size so they cook well.
- Use low-salt broth to control salt level.
- Add cooked quinoa or barley at the end so it does not get mushy.
- You can skip searing for a faster start, but the stew will have less deep taste. For more crockpot meal ideas, see crockpot meal ideas.
variation (if any)
- Make it spicier: add 1/2 tsp chili powder.
- Make it more herb rich: add fresh rosemary and thyme at the end.
- Use sweet potatoes instead of Yukon gold for a sweet touch.
- Replace peas with green beans for a low-carb option.
FAQs
Q: Can I use another cut of beef?
A: Yes. Use stew meat or sirloin tip. Cook time stays about the same.
Q: Can I skip the flour?
A: Yes. The stew will be thinner. You can thicken at the end with a cornstarch slurry.
Q: Will the potatoes break down?
A: Use Yukon gold and cut them in larger chunks to keep their shape.
Q: Can I make this in an instant pot?
A: Yes. Use the sear function, then pressure cook for about 35–45 minutes, then quick release.
Q: How do I reheat the stew?
A: Warm it on low in a pot or in the microwave until hot.
Conclusion
If you want another slow cooker beef stew idea, try this Slow Cooker Beef Stew – Skinnytaste.
Print
High-Protein Crock Pot Beef Stew
- Total Time: 510 minutes
- Yield: 6 servings
- Diet: Protein-rich
Description
A hearty and protein-rich beef stew cooked slowly in a crock pot, perfect for cold nights.
Ingredients
- 2.5 lbs lean beef chuck roast, cubed
- 3 tbsp whole wheat flour
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 carrots, chopped
- 4 celery stalks, chopped
- 3 Yukon gold potatoes, cubed
- 2 cups low-sodium beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp rosemary
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup frozen peas, 1/2 cup cooked quinoa or barley
Instructions
- Toss cubed beef with flour, salt, and pepper.
- Sear beef in olive oil until browned on all sides.
- Layer beef, onions, garlic, carrots, celery, and potatoes in Crock Pot.
- Whisk broth, water, tomato paste, Worcestershire, and seasonings. Pour over the layered ingredients.
- Add bay leaf. Cook on low for 8 hours or high for 4–5 hours.
- Add peas and quinoa in the final 30 minutes, stir gently.
- Remove bay leaf, garnish with parsley, and serve hot.
Notes
Brown the beef well for added flavor. Cut vegetables uniformly for consistent cooking time. Use low-sodium broth to control salt levels. Adjust adding grains to ensure they do not become mushy.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
