Description
A rich, deeply satisfying beef and hemp sprout stew slow-cooked in a paprika-laced beef broth with tender vegetables and finished with nutty hemp sprouts — the kind of one-pot weekend stew that makes the whole house smell extraordinary and rewards every minute of patient simmering.
Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes | Servings: 4
Ingredients
- 1 lb beef stew meat, cubed
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 4 cups beef broth (use a quality one — the broth is the backbone of everything)
- 1 cup hemp sprouts
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Brown beef in batches without crowding — 2-3 minutes per side undisturbed until deeply golden all over.
- Add onion, carrots, celery, and garlic to the pot. Cook for 3-4 minutes until vegetables begin to soften.
- Stir in thyme and paprika. Let spices bloom for 60 seconds, then pour in beef broth. Scrape up all browned bits from the bottom.
- Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until beef is genuinely fall-apart tender.
- Add hemp sprouts and simmer uncovered for 10 minutes.
- Season generously with salt and pepper. Taste one final time before serving.
- Serve hot in generous bowls.
Nutrition Information (Per Serving):
- Calories: 340
- Carbohydrates: 12g
- Protein: 36g
- Fat: 16g
- Fiber: 3g
- Sodium: 720mg
- Iron: 28% DV | Zinc: 30% DV | Vitamin A: 65% DV | Potassium: 18% DV Hemp sprouts contribute a complete amino acid profile and healthy omega fatty acids that make this already protein-rich stew genuinely impressive from a nutritional standpoint.
Notes:
- Brown the beef in batches without crowding — this is the single most important step and the one most home cooks rush past at their stew’s expense.
- Bloom the thyme and paprika in the pot for 60 seconds before adding the broth — this brief step builds noticeably more depth in the finished stew.
- Don’t lift the lid during the long simmer — the steady undisturbed heat does important work and every peek releases steam that slows the process.
- Every stovetop runs differently — check the beef at 90 minutes and trust your fork over the clock.
Storage Tips:
- Refrigerator: Up to 4 days in a sealed container. Flavors deepen significantly overnight.
- Freezer: Freeze without hemp sprouts for up to 3 months. Add fresh sprouts during reheating for best texture.
- Reheat gently on the stovetop over low heat with a splash of broth to restore the right consistency.
Serving Suggestions:
- Crusty bread for soaking up that paprika-laced broth from the bottom of the bowl
- A simple green salad to balance the richness of the stew
- Over creamy mashed potatoes for an extra-hearty cold-weather meal
- Extra fresh parsley and a crack of black pepper right at the table
Mix It Up:
- Smoky Version: Swap regular paprika for smoked paprika and add cumin
- Tomato Version: Add a can of diced tomatoes with the broth for a deeper base
- Herb-Heavy Version: Add fresh rosemary and bay leaves with the broth
- Kid-Friendly Version: Dice beef smaller and add diced sweet potato with the vegetables
What Makes This Recipe Special:
Two decisions define this beef and hemp sprout stew above everything else — browning the beef properly in an uncrowded pot before anything else happens, and adding the hemp sprouts only in the final 10 minutes rather than at the beginning. Proper browning builds a caramelized flavor foundation that carries through every hour of slow simmering. Late-stage sprouts preserve their mild, nutty character rather than dissolving into the broth undetected. Together these two simple choices produce a stew that tastes far more considered and complex than its short ingredient list has any right to suggest.