High Protein Beef Stew Meat
A hearty and protein-packed beef stew featuring tender chunks of beef simmered with vegetables and rich broth, perfect for a nutritious and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup water
3 large carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
Instructions
Pat the beef stew meat dry with paper towels and season with salt and black pepper.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef stew meat in batches, searing until browned on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
Gradually pour in the beef broth and water while stirring to avoid lumps, scraping up any browned bits from the bottom of the pot.
Return the browned beef to the pot.
Stir in the tomato paste, dried thyme, dried rosemary, and bay leaves.
Bring the mixture to a boil, then reduce heat to low and cover the pot.
Simmer gently for 1 hour and 45 minutes, stirring occasionally.
Add the carrots, celery, and potatoes to the pot, stirring to combine.
Cover and continue to simmer for an additional 45 minutes, or until the beef is tender and vegetables are cooked through.
Remove the bay leaves, adjust seasoning with salt and black pepper to taste.
Serve hot.