This 1-point Weight Watchers recipe is a classic, perfect for a cold weekend when you have family over and need to stretch your meals to feed everyone. The essence of this hearty stew is slow-cooked beef with carrots, potatoes, and peas.
The potatoes and the flour used to coat the meat thicken the sauce, creating a dish of tender, juicy meat with a rich, appetizing sauce. We’ll sauté the flour-coated beef, then simmer it with wine, broth, a modest potato, double the carrots, and plenty of peas in the crockpot to make a succulent, filling stew for the whole family.
Why should you try Beef Stew?
This dish always brings back memories of my grandmother and peaceful winter weekends when a hearty, comforting meal was just what we needed. Nowadays, I prepare it for other, less serene reasons.
It’s convenient: First, I can make it in the crockpot, set it in the morning, and come home to a delicious meal.
It’s affordable: Additionally, when family visits, I serve this tender stew made from flank steak, an economical cut, allowing me to provide generous portions.
It’s great for meal prep: Lastly, this stew is fantastic when reheated, so I always make an extra-large batch to enjoy the next day without losing any flavor.
Servings: 6
Prep Time: 10 minutes
Cook Time: 4 hours (crockpot)
Serving size: 300 g.
1 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 600 g. flank steak, trimmed to 0 fat, cut into 1-inch cubes
- 1 tablespoon all-purpose flour
- 1 teaspoon olive oil
- 1 medium onion, chopped, 100 g.
- 1 red bell pepper, cut into strips, 150 g.
- ½ cup red wine (optional), 120 ml
- 3 cups beef broth, 750 ml
- 1 small potato, peeled and diced, 80 g.
- 2 large carrots, peeled and chopped, 300 g.
- 1 cup frozen peas
- 1 bay leaf
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions:
1. Coat the Beef: In a large bowl, toss the beef cubes with flour to coat evenly. Season generously with garlic powder, salt, and pepper.
2. Sauté the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef cubes on all sides until browned. Remove the browned beef to a plate and set aside.
3. Sauté Vegetables: Add the chopped onion to the Dutch oven and cook on medium heat for 2-3 minutes, or until softened. Add the chopped carrots and continue cooking for another 2-3 minutes.
4. Deglaze the Pan: Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
5. Transfer to Crockpot: Return the cooked beef to the Dutch oven and stir to combine with the vegetables and broth. Transfer the entire mixture to your slow cooker. Add the diced potatoes, red bell pepper, and frozen peas.
6. Seasoning: Add the bay leaf (optional) and season with additional salt and pepper to taste.
7. Slow Cook: Cover the crockpot and cook on low for 4 hours, or until the beef is tender and falling apart.
8. Serve: Serve the stew hot on its own or with a fresh salad.
Variations and Substitutions
The classic stew includes fibrous beef, potatoes, carrots, peas, broth, and wine. However, you can add many extras to enhance it, such as olives or capers.
As for vegetables, many can be added, but not all at once. Red bell peppers are a great addition, and I often include cauliflower, broccoli, or a large piece of cabbage. This way, I serve mine with just cauliflower, while I make rice and other sides for my husband and son, making it a complete meal with just cabbage.
Tips and Tricks for Making Beef Stew
1. Patience is Key: If you’re in a hurry, save this recipe for another day. It requires a good 4 hours in the crockpot for the best result. While the Instant Pot can do the job, it won’t achieve the same extraordinary results. Slow cooking is the only way to get tender, melt-in-your-mouth beef.
2. Alternative Cuts: If pressed for time, choose a different cut of meat like sirloin, which tenderizes quickly and also yields good results.
3. Marinate the Meat: Marinate the beef cubes, especially with good-quality pepper. A sprig of fresh thyme or oregano works well too.
4. Pair with Crunchy Vegetables: Serve the stew with a crisp vegetable salad or cauliflower mash for a delightful meal.
Weight Watchers Beef Stew
Ingredients
- 600 g. flank steak, trimmed to 0 fat, cut into 1-inch cubes
- 1 tablespoon all-purpose flour
- 1 teaspoon olive oil
- 1 medium onion, chopped, 100 g.
- 1 red bell pepper, cut into strips, 150 g.
- ½ cup red wine (optional), 120 ml
- 3 cups beef broth, 750 ml
- 1 small potato, peeled and diced, 80 g.
- 2 large carrots, peeled and chopped, 300 g.
- 1 cup frozen peas
- 1 bay leaf
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Coat the Beef: In a large bowl, toss the beef cubes with flour to coat evenly. Season generously with garlic powder, salt, and pepper.
- Sauté the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef cubes on all sides until browned. Remove the browned beef to a plate and set aside.
- Sauté Vegetables: Add the chopped onion to the Dutch oven and cook on medium heat for 2-3 minutes, or until softened. Add the chopped carrots and continue cooking for another 2-3 minutes.
- Deglaze the Pan: Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
- Transfer to Crockpot: Return the cooked beef to the Dutch oven and stir to combine with the vegetables and broth. Transfer the entire mixture to your slow cooker. Add the diced potatoes, red bell pepper, and frozen peas.
- Seasoning: Add the bay leaf (optional) and season with additional salt and pepper to taste.
- Slow Cook: Cover the crockpot and cook on low for 4 hours, or until the beef is tender and falling apart.
- Serve: Serve the stew hot on its own or with a fresh salad.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
