Name: High-Protein Crock Pot Beef Stew
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: American
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

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

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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