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High-Protein Dutch Oven Beef Stew

Savory High-Protein Dutch Oven Beef Stew for Cozy Nights

This High-Protein Dutch Oven Beef Stew offers a comforting and hearty dish perfect for cold nights, combining tender beef with vibrant vegetables.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 2 tablespoons Olive Oil can use vegetable oil if preferred
  • 2 pounds Beef (chuck or stew meat) or other cuts like brisket
  • to taste Salt & Pepper
  • 1 medium Onion or shallots for milder taste
  • 3 medium Carrots or parsnips/sweet potatoes
  • 2 stalks Celery or fennel for a unique alternative
For Flavor Enhancement
  • 4 cloves Garlic minced
  • 2 tablespoons Flour or cornstarch for gluten-free
  • 2 tablespoons Tomato Paste or canned diced tomatoes
  • 4 cups Beef Broth or vegetable broth for lighter version
  • 2 tablespoons Worcestershire Sauce or soy sauce as substitute
  • 2 leaves Bay Leaves remove before serving
  • 1 teaspoon Thyme or dried Italian seasoning/rosemary
For Added Texture
  • 1 pound Baby Potatoes or diced regular potatoes
  • 1 cup Green Peas optional
  • to taste Fresh Parsley for garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the Oil: In a heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. This should take about 2–3 minutes.
  2. Brown the Beef: Pat 2 pounds of beef dry with paper towels, season with salt and pepper. Brown the beef in batches for about 4–5 minutes per side, then transfer to a plate.
  3. Sauté the Vegetables: In the same pot, lower the heat, add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  4. Add Garlic and Flour: Stir in 4 minced garlic cloves and cook for 1 minute. Sprinkle in 2 tablespoons of flour and 2 tablespoons of tomato paste, stirring to combine.
  5. Pour in the Broth: Gradually add 4 cups of beef broth, stirring to release browned bits. Add Worcestershire sauce, bay leaves, and thyme. Bring to a gentle boil.
  6. Combine Ingredients: Return the browned beef with juices to the pot. Add 1 pound of halved baby potatoes. Reduce heat to low and simmer covered for 1½ to 2 hours.
  7. Finish with Peas and Serve: Stir in 1 cup of green peas and cook for an additional 5 minutes. Remove bay leaves and serve garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 600mgPotassium: 950mgFiber: 5gSugar: 6gVitamin A: 120IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

For meal prep, store leftovers in an airtight container; they keep for up to four days and freeze beautifully.

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