Hearty Beef Stew - Slender Kitchen

Hearty Beef Stew

Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™) (6 PointsPlus®)

Recipes Content


There is something extremely comforting about beef stew on a cold night, and after having a not so healthy version while skiing over the holiday, I was inspired to create a healthy version as soon as I got home. Beef stew is very simple to make even though it looks like lots of ingredients. Also it could easily be made in the slow cooker as well – just brown up the beef and dump everything in the slow cooker, adding the potatoes, carrots, and parsnips about an hour before it’s done. For this version, I used carrots, celery, onion, potatoes, and parsnips, but you could use almost any combination of root vegetables next time I may try adding celery root and maybe some sweet potatoes or butternut squash.

Prep Time

Hearty Beef Stew

Prep Time: 
Cook Time: 
Total Time: 


  • 1 1/2 lb lean stewing beef, cut into 1 inch chunks
  • 1/2 lb carrots, chopped
  • 1/2 lb parsnips, chopped
  • 1 lb red potatoes with skins, chopped
  • 3 U celery ribs, chopped
  • 1 U onion, diced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp vegetable oil
  • 2 cups water
  • 2 U garlic cloves, whole
  • 1 U garlic clove, minced
  • 2 U bay leaves
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1 tsp smoked paprika
  • 1/4 tsp ground allspice
  • 2 tbsp cornstarch
  • 2 cups beef broth
  • 1 U sprig of rosemary
  • 1 U sprig thyme

Nutritional Facts

Serving Size: 
1 cup (360g)
Amount Per Serving
Calories 233
Calories from Fat 56
% Daily Value *
Total Fat 6g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 54mg
Sodium 719mg
Total Carbohydrate 24g
Dietary Fiber 4g
Sugars 6g
Protein 22g


  1. Heat vegetable oil in a large soup pot or dutch oven over medium high heat. Add beef and brown on all sides.
  2. Add the water, onions, garlic, smoked paprika, bay leaves, Worcestershire sauce, allspice, salt, pepper, and sugar. If using the rosemary and thyme, wrap in a bundle using cheesecloth and add. Cover and simmer for 90 minutes.
  3. Add potatoes, carrots, parsnips, and celery to pot, as well as any additional beef broth you are using. Cook for an additional 45-60 minutes or until the beef is fork tender and shreds easily. The cooking time will vary depending on the cut and size of your beef.
  4. Mix the cornstarch with a small amount of cold water and stir together. Pour into the stew and bring to a boil. Immediately turn off the heat and let rest before serving. The cornstarch will thicken the stew.
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These beef stew tastes even better after it has rested for a day or two, so consider making it a couple of days before you hope to eat it. It also freezes well and can be stored to eat for lunch or a meal later on in the week or month.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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