Crockpot Beef Vegetable Stew
Hearty slow cooker beef stew with chunks of potato, carrots, and celery. Make a big pot on Sunday and eat it all week.
PROTEIN 28g
CALORIES 365
P:E RATIO 7.7
TIME 500m
YIELD 8
P:E 7.7
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs beef chuck, cubed 28G PROTEIN
4 potatoes, cubed CARB BASE
3 carrots, sliced PRODUCE
2 stalks celery, sliced PRODUCE
1 onion, diced FLAVOR
4 cups beef broth 28G PROTEIN
2 tbsp tomato paste PRODUCE
1 tsp thyme FLAVOR
2 tbsp flour FLAVOR
2 tbsp olive oil FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze for up to 3 months.
- Batching: Browning the beef first adds incredible depth of flavor.
- Reheat: Microwave 3 minutes or reheat on stovetop over medium heat. Add broth if too thick.
EXECUTION STEPS
01
THE MACRO PREP
Toss beef cubes in flour, salt, and pepper.
02
HIGH HEAT SEAR
Heat olive oil in a skillet and brown beef on all sides. Transfer to slow cooker.
03
VEGGIE STEAM-SAUTÉ
Add potatoes, carrots, celery, onion, broth, tomato paste, and thyme.
04
HIGH HEAT SEAR
Cook on LOW for 8 hours or HIGH for 4 hours until beef is fork-tender.
05
STEP 5
Season to taste and ladle into containers.