Weight Watchers Beef Stew

5 from 1 vote

Learn how to make the best homemade Beef Stew from scratch. This recipe features succulent beef, potatoes, carrots, and more in a savory broth. Perfect for cozy nights in or feeding a crowd.

Prep Time10

Cook Time4

Total Time4 10

Servings: servings

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

Just 1 WW point per serving.

Nutrition