Weight Watchers Beef Stew

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Published: · Modified: by Jenna · This post may contain affiliate links · 17 Comments

Slow Cooker Beef Stew is one of my favorite Winter meals next to Pot Roast and if you live in the Midwest where it’s -16 below out this stew will warm you right up. Beef and potatoes are a Midwest favorite and this stew will not disappoint.

Slow Cooker Beef Stew

If you like slow cooker recipes try Crock Pot Teriyaki Pork Tenderloin, Slow Cooker Crack Chicken, or Slow Cooker Chicken and Gravy.

Jump to:
  • Why You Will Like This Recipe
  • How to make a Slurry?
  • Ingredients Needed
  • How to Make Slow Cooker Beef Stew
  • Other Recipes to Try 
  • Weight Watchers Beef Stew

Why You Will Like This Recipe

The total prep time for this beef stew is about 10 minutes. Mainly just chopping and prepping your vegetables. The slow cooker does the rest. At the end of the cooking time, you take about a cup of broth that was cooking away in the slow cooker and whisk in some cornstarch and add that back into the stew.

This will thicken the stew up a bit and will create a gravy. It is incredible how tender the beef, potatoes, and carrots get! I did not add any salt to this recipe because Worcestershire sauce and beef broth have plenty of salt in them already but feel free to sprinkle some salt on top if you wish. I think the only thing I’d do differently next time is cut the potatoes into smaller chunks.

How to make a Slurry?

Some of you have mentioned in the comments that you think ½ cup of cornstarch is too much for this stew or that it is thick. When you mix cornstarch together with the beef broth that creates what is called a slurry. It will be a thick pasty mixture that helps thicken the stew. You can adjust the thickness by slowly incorporating more water or more beef broth into it. There are many videos on Google or Youtube to watch and if you have never done this before I’d suggest watching some of those videos.

Ingredients Needed

  • Chuck roast is a cut of beef that comes from the shoulder of the cow. It is a flavorful and versatile cut that can be cooked in a variety of ways, including roasting, braising, or slow cooking.
  • Potatoes such as yukon gold or Russet potatoes
  • Onion cut into chunks – provide a sweet and savory flavor to the dish, while also helping to build the foundation of the dish with its aroma and ability to caramelize.
  • Baby Carrots – contribute a subtle sweetness and a hearty texture to the dish.
  • Beef Stock or broth – The best type of chicken stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
  • Garlic – Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar. 
  • Italian Seasoning – Is a popular blend of herbs and spices that typically includes a mix of dried basil, oregano, rosemary, thyme, and sometimes garlic powder or dried red pepper flakes.
  • Liquid smoke is a popular food flavoring agent that is used to add a smoky taste to various dishes. It is made by burning wood chips or sawdust and then condensing the smoke into a liquid form.
  • Worcestershire sauce – is a dark brown liquid sauce made from a variety of ingredients including vinegar, molasses, anchovies, garlic, onions, tamarind, and various spices.
  • salt and pepper to taste 
  • Cornstarch + water 
  • See the recipe card below for a full list of ingredients and measurements.

How to Make Slow Cooker Beef Stew

  1. First cut all of the potatoes, carrots,  and onions into large chunks. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.
  2. Add the beef to the crock pot, then the potatoes and onions and carrots (if used).
  3. Next add beef broth, garlic, Italian seasoning, Worcetershire sauce, liquid smoke, and pepper. Stir the pot and put the lid on top. Let the slow cooker do the rest. 6 to 8 hrs on low heat. 
  4. When the stew is done cooking, slowly whisk in beef broth to the corn starch in a small bowl.  Mix well and add that back into the slow cooker. If the slurry mixture is too thick gradually add water to it to make a consistency you like. Cook for another 15 to 30 minutes longer or until the stew has thickened.
  5. Instant Pot: Follow instructions 1 – 3. Select Meat/Stew function according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. After the cooking is done, allow the pressure cooker to release naturally.
  6. Instant Pot: Select Saute function on Instant Pot.
  7.  Instant Pot: Take out 1 cup of beef broth and whisk in ¼ cup of cornstarch. Mix well and add that back into the slow cooker. Cook for another 15 to 30 minutes longer or until the stew has thickened.
  8. Serving Size: 1 cup 
Slow Cooker Beef Stew

Other Recipes to Try 

If you tried this Slow Cooker Beef Stew or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries

Print

Weight Watchers Beef Stew



  • Author:
    Jenna

  • Prep Time:
    15min

  • Cook Time:
    1hr 25min

  • Total Time:
    1 hr 35min

  • Yield:
    8 1x

Description

Beef Stew is one of my favorite Winter meals next to Pot Roast and if you live in the Midwest where it’s -16 below out this stew will warm you right up. Beef and potatoes are a Midwest favorite and this stew will not disappoint.



Scale

Ingredients

  • 2 lbs  Chuck Roast, cut into 1 inch cubes
  • 7 small potatoes such as yukon gold
  • ½ Onion cut into chunks
  • ½ cup of baby Carrots
  • 2 cups Beef Stock or broth
  • 1 tablespoon of garlic
  • 1 tsp Italian Seasoning
  • ½ tsp of liquid Smoke 
  • 1 tablespoon of Worcestershire sauce
  • salt and pepper to taste 
  • ¼ cup of cornstarch + water 

Instructions

  1. First cut all of the potatoes, carrots,  and onions into large chunks. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.
  2. Add the beef to the crock pot, then the potatoes and onions and carrots (if used).
  3. Next add beef broth, garlic, Italian seasoning, Worcestershire sauce, liquid smoke,  and pepper. Stir the pot and put the lid on top. Let the slow cooker do the rest. 6 to 8 hrs on low heat. 
  4. When the stew is done cooking, slowly whisk in beef broth to the corn starch in a small bowl.  Mix well and add that back into the slow cooker. If the slurry mixture is too thick gradually add water to it to make a consistency you like. Cook for another 15 to 30 minutes longer or until the stew has thickened.
  5. Instant Pot: Follow instructions 1 – 3. Select Meat/Stew function according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. After the cooking is done, allow the pressure cooker to release naturally.
  6. Instant Pot: Select Saute function on Instant Pot.
  7.  Instant Pot: Take out 1 cup of beef broth and whisk in ¼ cup of cornstarch. Mix well and add that back into the slow cooker. Cook for another 15 to 30 minutes longer or until the stew has thickened.
  8. Serving Size: 1 cup 

Notes

My WW Personal Points: 6 Click here to see in recipe builder (will have to log in) 

  • Category: Easy
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 350
  • Sugar: 2
  • Fat: 16
  • Saturated Fat: 6
  • Carbohydrates: 3
  • Fiber: 3
  • Protein: 29

Keywords: Beef Stew

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