A hearty beef stew doesn’t have to derail your wellness goals. This Weight Watchers recipe delivers classic comfort with a mindful approach. It uses lean cuts and plenty of vegetables for a filling, flavorful meal that fits your plan.
Why This Recipe Works
- Uses lean beef stew meat to reduce fat while maintaining protein.
- Relies on natural vegetable sweetness and herbs for depth, minimizing added points.
- Slow cooking tenderizes the meat perfectly without extra oil or fat.
- Packed with non-starchy vegetables for volume and nutrients with minimal points.
- Simple, one-pot method makes preparation and cleanup straightforward.
Ingredients
- 1.5 lbs lean beef stew meat, trimmed of visible fat and cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 lb baby potatoes, halved
- 4 cups low-sodium beef broth
- 1 tbsp tomato paste
- 2 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Cutting board and chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Mixing bowl (for cornstarch slurry)
Instructions
Step 1: Brown the Beef
Pat the 1.5 lbs of lean beef stew meat completely dry with paper towels. This step is crucial for achieving a proper sear. Heat 1 tbsp of olive oil in your large Dutch oven over medium-high heat. Once the oil shimmers, add the beef in a single layer, working in batches if necessary to avoid overcrowding. Let the meat cook undisturbed for 3-4 minutes until a deep brown crust forms on the bottom. Flip each piece and sear for another 3-4 minutes. The goal is not to cook the beef through but to develop rich flavor through the Maillard reaction. Transfer the browned beef to a clean plate. Tip: Do not skip drying the meat; moisture is the enemy of browning and will cause the meat to steam instead of sear.
Step 2: Sauté the Aromatics
In the same pot, you will notice flavorful browned bits, called fond, stuck to the bottom. Add the diced yellow onion to the pot. Cook over medium heat, stirring occasionally, for 5-6 minutes until the onion turns soft and translucent. Add the 3 cloves of minced garlic and cook for 1 more minute, stirring constantly to prevent burning. The garlic should become fragrant but not brown. This process softens the vegetables and releases their natural sugars, which will form the flavor base for your stew. The fond from the beef will begin to dissolve into the onions, enriching the entire mixture.
Step 3: Build the Stew Base
Return all the browned beef and any accumulated juices from the plate back to the pot. Add the 4 cups of low-sodium beef broth, 1 tbsp of tomato paste, 2 tsp of dried thyme, 2 bay leaves, 1 tsp of salt, and 1/2 tsp of black pepper. Use your wooden spoon to scrape the bottom of the pot thoroughly, loosening any remaining fond. This deglazing step is essential for incorporating all the caramelized flavors into the liquid. Stir until the tomato paste is fully dissolved into the broth. Bring the mixture to a simmer over medium-high heat, then immediately reduce the heat to low.
Step 4: Simmer and Add Vegetables
Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the stew simmer gently on low heat for 1 hour and 15 minutes. The low, slow heat will begin to tenderize the beef. After this time, add the prepared 4 carrots, 3 celery stalks, and 1 lb of halved baby potatoes to the pot. Stir to submerge the vegetables in the broth. Re-cover the pot, again slightly ajar, and continue to simmer for another 45 minutes. The vegetables should become fork-tender but not mushy. Tip: Cut your vegetables into uniform sizes to ensure they cook evenly.
Step 5: Thicken and Finish the Stew
After the vegetables have cooked, remove and discard the 2 bay leaves. In a small bowl, whisk together 2 tbsp of cornstarch with 2 tbsp of cold water until completely smooth to create a slurry. Stir the 1 cup of frozen peas into the hot stew. Then, while the stew is at a gentle simmer, slowly drizzle in the cornstarch slurry, stirring constantly. Continue to simmer for 3-5 minutes, stirring occasionally, until the broth has thickened to a gravy-like consistency. Taste and adjust seasoning with additional salt and pepper if needed. Tip: Always mix cornstarch with a cold liquid before adding it to hot liquid to prevent clumping.
Tips and Tricks
For deeper flavor without extra points, brown a tablespoon of tomato paste with the onions for a minute before adding the broth. If you prefer a thicker stew, you can mash a few of the cooked potato pieces against the side of the pot before adding the cornstarch slurry. This recipe is ideal for meal prep; it stores well in the refrigerator for up to 4 days and freezes for up to 3 months. Let the stew cool completely before transferring to airtight containers for storage. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much.
Recipe Variations
- Swap the beef for lean stewing lamb or boneless, skinless chicken thighs. Adjust cooking time for poultry to 45 minutes before adding vegetables.
- Add different vegetables like parsnips, turnips, or mushrooms during the last 45 minutes of cooking. For greens like kale or spinach, stir them in during the final 5 minutes.
- Change the herbs. Use 1 tbsp of fresh rosemary or a bundle of fresh thyme sprigs instead of dried thyme. Remove herb sprigs before serving.
- Make it in a slow cooker. After browning the beef and sautéing onions, add all ingredients except peas and cornstarch slurry to the cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours. Thicken with slurry at the end.
- For a richer taste, use 2 cups of broth and 2 cups of a zero-point vegetable juice, like low-sodium tomato juice or V8, as the liquid base.
Frequently Asked Questions
What are the Weight Watchers points for this stew? The exact points depend on your specific plan. Using lean meat, minimal oil, and zero-point vegetables keeps it low. Calculate points with your official app using the exact ingredients and brands you use for the most accurate count.
Can I make this stew in an Instant Pot? Yes. Use the sauté function for browning and sautéing. Add all ingredients except peas and cornstarch slurry. Pressure cook on high for 35 minutes with a natural release. Then use the sauté function again to simmer while you add peas and thicken with the slurry.
My stew is too thin. How can I fix it? Mix another tablespoon of cornstarch with two tablespoons of cold water. Ensure the stew is simmering, then slowly whisk in half of this new slurry. Simmer for 3 minutes. Repeat if necessary until desired thickness is reached.
Can I omit the potatoes to lower the points? Absolutely. Replace the potatoes with an additional cup of a zero-point vegetable like diced zucchini, more carrots, or cauliflower florets. Add them during the last 45 minutes of cooking as directed.
How do I know when the beef is tender enough? The beef is done when you can easily pull a piece apart with two forks. It should offer no resistance. If it’s still tough, continue simmering, covered, for additional 15-minute intervals until tender.
Summary
This Weight Watchers beef stew is a straightforward, one-pot meal. It delivers classic comfort food flavor while aligning with your wellness goals through lean protein and wholesome vegetables.
