1. Can I use frozen beef in this slow cooker beef stew recipe?

Yes, but it's not ideal. While the Crock Pot will eventually cook frozen beef to a safe temperature, it won’t sear properly. Browning thawed meat first boosts flavor and texture. If using frozen, expect a longer cook time (add 1–2 hours on low).

2. Is this stew keto-friendly or low-carb?

As written, it contains potatoes and carrots, both higher in carbs. To make a low-carb or keto version: Replace potatoes with turnips or cauliflower Use zucchini or mushrooms instead of carrots Skip the flour and thicken with xanthan gum or arrowroot

3. How can I make this stew even higher in protein?

Use extra-lean beef or mix in ground turkey Add chickpeas, black beans, or cooked lentils in the final hour Pair your stew with a side of high-protein cottage cheese and a whole-grain flatbread for a balanced, muscle-fueling meal.

4. Can I use the high setting instead of cooking on low?

Yes cooking on high for 4 to 5 hours works, but low and slow (8 hours) gives the beef extra time to become fork-tender and soak up flavor.

5. How long does Crock Pot beef stew last in the fridge or freezer?

Fridge: Up to 5 days in an airtight container Freezer: Up to 3 months . Let it cool before freezing, and reheat gently on the stovetop or microwave For meal prep that lasts, divide into containers and freeze in single servings.

Crock Pot Beef Stew (High-Protein, Slow Cooker Classic)

Name: High-Protein Crock Pot Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2.5 lbs lean beef chuck roast, cubed; 3 tbsp whole wheat flour; 1 tbsp olive oil; 1 yellow onion, diced; 3 cloves garlic, minced; 4 carrots, chopped; 4 celery stalks, chopped; 3 Yukon gold potatoes, cubed; 2 cups low-sodium beef broth; 1 cup water; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp paprika; 1/2 tsp dried thyme; 1/2 tsp rosemary; 1 bay leaf; Salt and pepper to taste; Optional: 1 cup frozen peas, 1/2 cup cooked quinoa or barley

Description

A rich, slow-cooked Crock Pot beef stew loaded with protein, vegetables, and classic herbs for the perfect comfort food meal.

Ingredients

Scale

2.5 lbs lean beef chuck roast, cubed

3 tbsp whole wheat flour

1 tbsp olive oil

1 yellow onion, diced

3 cloves garlic, minced

4 carrots, chopped

4 celery stalks, chopped

3 Yukon gold potatoes, cubed

2 cups low-sodium beef broth

1 cup water

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp paprika

1/2 tsp dried thyme

1/2 tsp rosemary

1 bay leaf

Salt and pepper to taste

Optional: 1 cup frozen peas, 1/2 cup cooked quinoa or barley

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Instructions

1. Toss cubed beef with flour, salt, and pepper.

2. Sear beef in olive oil until browned on all sides.

3. Layer beef, onions, garlic, carrots, celery, and potatoes in Crock Pot.

4. Whisk broth, water, tomato paste, Worcestershire, and seasonings. Pour over.

5. Add bay leaf. Cook on low for 8 hours or high for 4–5 hours.

6. Add peas and quinoa in final 30 minutes, stir gently.

7. Remove bay leaf, garnish with parsley, and serve hot.

Notes

To thicken, add a cornstarch slurry in the final 20 minutes.

For lower carbs, swap potatoes for turnips or cauliflower.

Store in fridge for up to 5 days or freeze up to 3 months.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 4g
Sodium: 550mg
Fat: 14g
Saturated Fat: 4.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 42g
Cholesterol: 110mg