There is something so comforting about coming home to a slow cooker full of beef stew once these autumn evenings start drawing in. This slimming world slow cooker beef stew is made with lean beef, plenty of vegetables and a rich, savoury gravy, so it feels like proper comfort food without heavy oils and lots of effort.
The slow cooker does most of the work here – as it should midweek! After just a little preparation, you can leave the stew to cook gently until the beef is tender and the vegetables are soft. It is the sort of meal that works well on a chilly weekday, particularly when you want something warm and filling without spending the whole evening in the kitchen. Although this recipe suggets vegetables to use I am a big believer in ‘use what you have.’ This recipe is versatile and can be adjusted accordingly.
As always, before undertaking any kind of weight loss or lifestyle change, it is always best to speak to a medical professional or registered dietitian who is best suited to give personalised advice on your individual health needs and health issues. This blog post has been researched to the best of my ability, and the information posted is accurate at the time of publication. Sophobsessed is independent and is not affiliated with, endorsed by or associated with Slimming World or any other weight loss plan. This is not an official Slimming World recipe. For up to date details regarding Slimming World please check with them direct.
A low calorie slimming world slow cooker beef stew
This recipe has been created as a lighter beef stew option – using lean stewing beef and a generous amount of vegetables. The potatoes help make it a complete meal, while mushrooms add extra savoury flavour without bulking up the overall calories. Combined this means you don’t need lashings of fat or cream to make it feel comforting and rich.
Slimming World’s Food Optimising approach is built around foods including lean meat, potatoes and vegetables (speed food) , alongside measured extras and carefully counted Swips. This recipe is designed with those broad public principles in mind, but it is not an official Slimming World recipe. Individual ingredients, portions and current member guidance may affect how it fits into somebody’s own plan, so check the latest advice directly with Slimming World to make sure you are on plan.
Why lean beef works well in this stew
Lean stewing beef is a useful choice when you want the deep flavour of a traditional beef stew while still keeping the recipe lighter. Slow cooking gives a suitable cut time to become tender, and trimming away visible excess fat before cooking can help keep the finished dish from becoming greasy.
You can brown the beef first for extra depth of flavour. It is an additional step, rather than an absolute requirement, but it only takes a few minutes and gives the gravy a more rounded taste. This can also prevent the beef breaking up too much if ypu still like chunks of meat in your stew. Again, this is a preferenve rather than a rule, so do wht works for you. Brown the beef in batches if necessary so that it colours rather than steams.
Helpful ingredients and swaps
- Lean stewing beef: Trim any visible fat and cut the beef into similar-sized chunks so it cooks evenly.
- Root vegetables: Carrots and potatoes add a sweetness and make the stew satisfying. You could replace some of the potato with swede if you prefer or add both for extra flavour.
- Mushrooms and celery: These add savoury flavour and extra texture without needing a richer sauce. I’m not a huge mushroom fan myself and often omit them so don’t worry if its the same for you it doesn’t compromise the end result.
- Tomato purée and Worcestershire sauce: A small amount gives the gravy more depth. Check the label of any stock and sauce you use, particularly if you need to avoid specific ingredients.
- Cornflour: Mixing it with cold water before adding it prevents lumps and helps thicken the gravy near the end.
How to make the beef stew in a slow cooker
Start by preparing all the vegetables and trimming the beef. If you are browning the beef, heat the oil in a large frying pan and colour the pieces in batches. Use a one calorie spray oil to save calories. Transfer them to the slow cooker as you go.
Add the onions, carrots, celery, mushrooms and potatoes, followed by the garlic, tomato purée, Worcestershire sauce, herbs and stock. Stir carefully so that the ingredients are evenly distributed, then put the lid on and cook until the beef is tender.
The gravy can be thickened towards the end rather than at the beginning. Stir the cornflour with cold water to make a smooth paste, then stir it into the hot stew. Allow it to cook for a little longer with the lid on until the gravy has thickened.
Slow cooker timings vary from brand to brand so always check your manufacturers guidelines and keep an eye the first time you make and adjust timings accordingly.
Slimming World Slow Cooker Beef Stew
Equipment
- Slow cooker
- Large frying pan
- Small bowl
Ingredients
- 1 calorie-controlled cooking spray for browning the beef
- 600 g lean stewing beef trimmed of visible fat and cut into chunks
- 2 medium onions finely sliced
- 2 garlic cloves crushed
- 3 medium carrots peeled and cut into chunky slices
- 2 celery sticks sliced
- 250 g chestnut mushrooms quartered
- 500 g potatoes peeled and cut into chunks
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 600 ml reduced-salt beef stock made according to the stock product instructions
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp cornflour
- 2 tbsp cold water
- Black pepper to taste
Instructions
- Prepare the vegetables and trim any visible fat from the beef. Heat the cooking spray or oil in a large frying pan and brown the beef in batches, transferring it to the slow cooker as it colours.
- Add the onions, garlic, carrots, celery, mushrooms and potatoes to the slow cooker. Stir in the tomato purée, Worcestershire sauce, beef stock, thyme, bay leaf and black pepper.
- Cover with the lid and cook on low for 8 hours, or until the beef and vegetables are tender. Cooking times can vary between slow cookers.
- Mix the cornflour with the cold water in a small bowl until smooth. Stir it into the stew, replace the lid and cook for a further 10–15 minutes, until the gravy has thickened.
- Remove the bay leaf and serve hot.
Notes
Serving suggestions
This stew is filling enough to serve on its own, but you could add steamed green vegetables if you would like more variety on the plate. If you leave out the potatoes, it also works well with a small portion of mashed potato or another accompaniment that fits your own meal plan.
Storage and reheating
Cool leftovers promptly and transfer them to a covered container in the fridge or freezer. When reheating, make sure the stew is piping hot all the way through, and only reheat the portion you plan to eat. The Food Standards Agency advises taking care with cooling, chilling and reheating leftovers, so follow its current home food safety guidance.
My thoughts on this slimming friendly beef stew
A slow cooker beef stew is one of those recipes that earns its place in an autumn meal plan because it is comforting, practical and adaptable. Using lean beef and plenty of vegetables keeps the dish feeling lighter, while the long, gentle cooking time still gives you tender meat and a proper gravy.
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