High Protein Beef Stew
A hearty and nutritious high protein beef stew packed with tender beef, vegetables, and rich flavors, perfect for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 1x
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
3 stalks celery, sliced
2 medium potatoes, peeled and diced
1 cup pearl barley, rinsed
4 cups low-sodium beef broth
1 cup water
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes in batches, searing them until browned on all sides, about 5 minutes per batch. Remove and set aside.
In the same pot, add diced onion and cook until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pot.
Add carrots, celery, potatoes, and pearl barley to the pot and stir to combine.
Pour in the beef broth, water, diced tomatoes with their juice, tomato paste, and Worcestershire sauce.
Add dried thyme, dried rosemary, and bay leaves. Stir well.
Bring the stew to a boil, then reduce heat to low and cover.
Simmer gently for 2 to 2.5 hours, stirring occasionally, until beef is tender and barley is cooked.
Remove bay leaves and season stew with salt and black pepper to taste.
Ladle stew into bowls and garnish with chopped fresh parsley before serving.