
As the winter chill settles in, there’s nothing quite like a warm, comforting bowl of hearty stew to nourish your body and lift your spirits. This high-protein winter stew is packed with tender lean beef, fiber-rich lentils, and an array of root vegetables, making it the perfect dish for those looking to stay fit and fueled during the colder months. Whether you’re cozying up after a workout or hosting a holiday gathering, this stew delivers on flavor, nutrition, and warmth. Let’s get cooking!
Recipe

How to Prepare
Instant Pot Method
Set the Instant Pot to sauté mode. Add olive oil and brown the beef stew meat in batches, about 4–5 minutes. Remove and set aside.
Add the diced onion and minced garlic to the pot, sautéing for 3 minutes or until softened.
Return the beef to the pot, then add the lentils, parsnips, turnips, carrots, celery, diced tomatoes, beef broth, and seasonings. Stir to combine.
Secure the lid, set the valve to sealing, and pressure cook on high for 25 minutes.
Allow a natural pressure release for 10 minutes before carefully venting the remaining pressure.
Open the lid, stir, and check for meat tenderness. Adjust salt and pepper if needed before serving.
Stovetop Method
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef stew meat in batches, about 4–5 minutes. Remove and set aside.
Add the onion and garlic to the pot, sautéing for 3 minutes or until softened.
Return the beef to the pot, then add the lentils, parsnips, turnips, carrots, celery, diced tomatoes, beef broth, and seasonings. Stir well.
Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 hours, stirring occasionally.
Check for meat tenderness and adjust salt and pepper to taste before serving.