High protein comfort meal prep made with whole foods 🥩🥔 Ep. 3 👇🏼

Tender, flavorful, and so easy. I love having this prepped in the fridge for weeknight dinners!

Rough macros estimate: 30-35g protein per serving with ~350–450 calories (depending on portion size and the cut of beef you use)

Ingredients:
• 1–2 lb stew beef (chuck roast)
• 1 tbsp olive oil (for sautéing)
• 1 tsp salt & ½ tsp pepper
• 1 tsp Italian seasoning
• 1 bay leaf or fresh rosemary (optional)
• 1 tbsp Worcestershire sauce
• 2–3 garlic cloves (minced)
• 1 onion (I use ½ bag frozen chopped onion)
• 2-3 stalks celery (chopped)
• 1 large carrot (or ½ bag baby carrots) chopped
• 10–12 baby potatoes, halved (~1 lb)
• 4 cups beef bone broth
• 2 tbsp tomato paste (adds deeper flavor)

Directions:
1. Add olive oil to a pot/Instant Pot and sauté the beef, seasoning with salt, pepper, and Italian seasoning until brown on all sides.
2. Pour in broth to deglaze the pan.
3. Add Worcestershire, carrots, celery, potatoes, and tomato paste.
4. Add onion and garlic last to avoid burning.

Pressure Cooker / Instant Pot:
Seal lid + valve → cook on high pressure 35 min.
Let release naturally for ~10 min, then quick release.

OR

Slow Cooker / Regular Pot:
Cook on high 2–3 hours (or low 6–8) until meat and vegetables are tender.

💡 For a thicker stew, mix 1 tbsp flour/cornstarch with 1 tbsp water at the end.

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