When the Chill Hits, This High Protein Beef Slow Cooker Stew Warms You Up

Some meals just linger in your memory, not because they were fancy, but because they comforted you exactly when you needed it. This high protein beef slow cooker stew is one of those recipes. It’s the kind of dish you come home to after a long day, with the scent of tender beef and herbs filling the air — almost like a quiet promise that everything’s going to be okay.

I remember the first time I made this stew, I got distracted halfway through browning the beef. The kitchen timer was set, but I found myself staring out the window for a moment, wondering if the rain would stop by dinner. When I finally got back to the slow cooker, the beef had the perfect golden crust, and the smell was intoxicating. It wasn’t perfect timing, but somehow it all worked out. The stew simmered slowly for hours, filling the house with cozy warmth and a bit of anticipation.

By the time I sat down to eat, the beef was so tender it practically melted in my mouth, surrounded by soft vegetables that soaked up every hint of the rich broth. It’s a humble meal with a lot going on beneath the surface, just like those quiet nights when you slow down and breathe.

• Effortless slow cooker prep frees up your day, even if you forget a step or two.
• Packed with protein and veggies, it’s a filling option you can feel good about.
• The flavors are rich but not complicated — it’s simple, and that’s kind of the point.
• Leftovers keep well, though it’s hard not to eat it all at once.

If you’re new to slow cooking or just want a hearty stew that doesn’t require babysitting, this recipe fits right in. It’s forgiving, welcoming, and perfect for those days when you want to come home to something that feels like a warm embrace.

High Protein Beef Slow Cooker Stew

Print Recipe

A hearty and nutritious high-protein beef stew made effortlessly in the slow cooker. Packed with tender beef, vegetables, and rich flavors, this meal is perfect for meal prep or a comforting dinner.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6

Ingredients

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2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 celery stalks, sliced
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups low-sodium beef broth
1 (14.5 ounces) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup fresh parsley, chopped

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add carrots, celery, potatoes, green beans, beef broth, diced tomatoes with their juice, tomato paste, dried thyme, dried rosemary, smoked paprika, black pepper, salt, and Worcestershire sauce to the slow cooker. Stir to combine.
Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are cooked through.
About 15 minutes before serving, mix cornstarch and cold water in a small bowl until smooth.
Stir cornstarch mixture into the stew to thicken. Cover and cook on high for an additional 15 minutes.
Taste and adjust seasoning if necessary.
Sprinkle chopped fresh parsley over the stew before serving.

Don’t worry about fancy equipment here — a sturdy slow cooker will do the trick every time. I usually serve this stew with crusty bread or a simple green salad to lighten the plate, but honestly, it’s satisfying all on its own. If you want to mix it up, try swapping the green beans for peas, or add a splash of red wine to deepen the flavor. Sometimes I toss in a handful of mushrooms, but I haven’t tested all these variations extensively, so it’s a bit of a kitchen experiment each time.

FAQ
Can I use a different cut of beef? You can, but chuck roast works best for tenderness after slow cooking.
How thick should the stew be? It’s nice and hearty, but if it’s too thick for your taste, add a bit more broth.
Can I prep this in the morning? Absolutely — it’s perfect for setting and forgetting until dinner.
Is it freezer-friendly? Yes, it freezes well for up to three months.

If you’re looking for a meal that feels like a little victory after a busy day, this stew is waiting. Save it, print it, and don’t be surprised if it becomes your go-to comfort on chilly nights.