There’s nothing better than a comforting bowl of beef stew on a cold evening, and this recipe is the perfect hearty and wholesome meal to warm you up. With only a few simple ingredients — just beef, carrots, peas and onions — this dish proves that you don’t need a long list of fancy ingredients to create something delicious. This basic but flavour-packed stew is not only easy to make but also ideal for Slimming World followers and anyone looking for a healthy family-friendly dinner.
What makes this recipe even better is its versatility. Whether you prefer the slow-cooked method for meat that practically melts in your mouth or need a quicker oven-baked version, I’ve got you covered with instructions for both. Despite its simplicity, this beef stew offers a rich and satisfying flavour. The onions caramelise during cooking, while the natural sweetness of the carrots balances the savoury beef broth. It’s wholesome, hearty, and just what you need for those long, busy days when all you want is a home-cooked meal.
I love serving it with mashed potatoes, steamed greens, or simply as it is for a warming, no-fuss dinner. If you’re anything like me and enjoy making life easier in the kitchen, this stew is great for batch cooking and freezes beautifully too.
Keep reading for the full recipe, complete with slow cooker and oven options — I guarantee this will quickly become a regular addition to your weekly meal plan!
10 Reasons You’ll Love This Best Ever Beef Stew
- Slimming World Friendly: Completely Syn-free (when using lean beef), so you can enjoy a hearty meal guilt-free.
- Low in Calories: At just 350 calories per serving, it fits perfectly into a healthy eating plan.
- Weight Watchers Approved: Only 7 WW points per serving, making it easy to track and enjoy.
- Simple Ingredients: Made with just beef, carrots, peas and onions — proof that simple really is best.
- Easy to Make: With both slow cooker and oven-baked options, you can choose what fits your schedule.
- Hearty and Filling: Packed with protein and wholesome vegetables, it’s a meal that keeps you satisfied for hours.
- Family-Friendly: Even picky eaters will love this comforting, flavourful stew.
- Batch Cooking Dream: Make extra and freeze portions for easy dinners on busy nights.
- Versatile: Serve it with mashed potatoes, rice, or simply on its own — whatever you fancy!
- Deliciously Comforting: The natural sweetness of carrots and onions combined with tender beef creates a rich, mouth-watering flavour.
Batch Cook – Storage Information
One of the best things about this Best Ever Beef Stew is how well it lends itself to batch cooking. Save time, effort, and money by making a big batch and storing it for future meals. Here’s everything you need to know to store it safely and enjoy it later.
Fridge Storage:
- How to Store: Allow the stew to cool completely before transferring it to an airtight container.
- Storage Time: Store in the fridge for up to 3 days.
- Reheating: Reheat in the microwave, on the stovetop, or in the oven until piping hot throughout. Add a splash of water or stock if it has thickened during storage.
Freezer Storage:
- How to Store: Once completely cooled, portion the stew into freezer-safe containers or resealable bags. Lay flat if using bags to save freezer space.
- Storage Time: Store in the freezer for up to 3 months.
- Thawing: Defrost overnight in the fridge or use your microwave’s defrost setting.
Reheating from Frozen:
- Microwave: Heat on a low setting until thawed, then increase to full power until piping hot throughout.
- Stovetop: Place the frozen stew in a pan with a splash of water or stock. Heat on low until thawed, then simmer until hot.
- Slow Cooker: Pop the frozen stew directly into the slow cooker and cook on low for 3-4 hours until fully heated.
Can This Recipe Be Adapted?
Absolutely! This Best Ever Beef Stew can easily be adapted to suit your tastes or dietary preferences. Here are some ideas to get creative while keeping it Slimming World-friendly:
Ingredient Additions:
- Root Veggies: Add parsnips or potatoes.
- Leafy Greens: Stir in spinach or kale in the last 10 minutes of cooking for extra nutrients.
- Give it a kick: A splash of Worcestershire sauce or balsamic vinegar it works wonders.
- Mushrooms: Add 150g of sliced mushrooms to give the stew a rich, earthy flavour.
Make it Vegetarian:
- Swap the beef for a plant-based meat substitute or use hearty vegetables like butternut squash and lentils. Use a vegetable stock instead of beef stock.
Thickening Options:
- Use cornflour (1 syn per tbsp) or blended cooked vegetables to naturally thicken the stew.
- Mashed potatoes stirred directly into the stew work as a natural thickener.
Spicy Version:
- Add a pinch of chilli flakes or cayenne pepper if you love a bit of heat.
Serving Variations:
- Serve with wholegrain pasta, fluffy couscous, or even jacket potatoes for a different twist.
- Top with a dollop of fat-free Greek yoghurt for a creamy finish.
Don’t forget to subscribe to my emails. Don’t miss a single recipe!!
Best Ever Beef Stew
Ingredients
- 500g Lean Diced Beef
- 500g Carrots [Peeled, Sliced]
- 1 Onion [Peeled, Diced]
- 1 Clove Garlic [Minced]
- 200g Frozen Peas [Defrosted]
- ½ tsp Smoked Paprika
- 500ml Beef Stock
- 1 tsp Dried Thyme
- 2 Bay Leaves
- Salt and black pepper to taste
- Low Calorie Cooking Spray
Instructions
Slow Cooker Method:
- Preheat a non-stick frying pan with low calorie cooking spray and sear the beef until browned on all sides.
- Add the beef, carrots, onions, garlic, smoked paprika, thyme, and bay leaves to the slow cooker.
- Pour over the beef stock, stir well, and cover.
- Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
- 30 minutes before the end of cooking, stir in the peas.
- Season with salt and black pepper to taste before serving.
Oven Method:
- Preheat the oven to 160°C (fan 140°C) / Gas Mark 3.
- Heat a non-stick frying pan with low calorie cooking spray, brown the beef on all sides, and transfer to an ovenproof casserole dish.
- Add the carrots, onions, garlic, smoked paprika, thyme, and bay leaves. Pour over the beef stock and stir well.
- Cover tightly with a lid and cook in the oven for 2.5-3 hours, stirring halfway through.
- 20 minutes before the end of cooking, stir in the peas.
- Season with salt and black pepper before serving.
