High-Protein Dutch Oven Beef Stew

This hearty beef stew makes 6 servings and provides about 33 g of protein per serving according to the original recipe.

Ingredients

• 2 tablespoons olive oil
• 2 lbs (900 g) beef stew meat, cut into bite-size pieces
• 1 onion, chopped
• 3 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 cups baby potatoes, halved
• 1 cup green peas
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped

Instructions

1. Brown the beef:
   Heat olive oil in a Dutch oven over medium-high heat. Pat the beef dry and season with salt and pepper. Brown the beef in batches so it develops a nice crust. Transfer to a plate.
2. Cook the vegetables:
   Add the chopped onion, carrots, and celery to the same pot. Cook until the vegetables begin to soften. Add the minced garlic and cook briefly.
3. Build the base:
   Sprinkle the flour over the vegetables and stir well. Add the tomato paste and cook for about 1 minute.
4. Add the broth:
   Slowly pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom of the pot. Add the bay leaves and thyme. Season with salt and pepper.
5. Add beef and potatoes:
   Return the browned beef to the pot and add the halved baby potatoes. Bring the mixture to a boil.
6. Slow-cook:
   Reduce the heat to low, cover, and simmer for 1½–2 hours, stirring occasionally, until the beef is very tender and the gravy has thickened.
7. Add peas:
   Stir in the green peas during the final few minutes of cooking and allow them to heat through.
8. Finish and serve:
   Remove the bay leaves and garnish with fresh chopped parsley. Serve hot with crusty bread, rice, or mashed potatoes.

⏱️ Recipe Details

Prep: 15 minutes
Cook: About 2 hours
Total: About 2 hours 15 minutes
Servings: 6
Protein: About 33 g per serving
Calories: About 360 per serving

Tip: For a thicker stew, simmer it uncovered for the final 15 minutes. Browning the beef well first gives the stew much deeper flavor.