Beef Stew

Ok so stew. We love stew. It basically falls into the Winter comfort foods category and with our Great British Weather it can feel wintry in April. Having said that this, slimming friendly Beef Stew can be eaten all year round, whatever the weather.
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syn free beef stew

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

What’s wrong with a Slow Cooker Sausage Casserole in the summer?! Today was actually sunny for once (shocker) but still very very cold. I knew I had to try my hand at stew in the Instant Pot. And so I did. The beef was so tender, the veg perfect and of course having a complete meal in 35-40 minutes doesn’t hurt either.

I didn’t use wine in this version though it would be delicious, as I typically try to avoid alcohol when I’m following a slimming friendly diet.

Either way, I am sure you could pour in a glass (just be sure to count the calories) and it would turn out divine! Alternatively, you could add a Tesco Red Wine Stock Pot.

What is an Instant Pot?

I get it, I’m little bit obsessed. For the past few months I’ve cooked at least 3 meals a week in my new Instant Pot. I would apologize but nope, I’m not going to! Mainly because, this thing is bloody AMAZING!!! I’ve made meatballs in gravy, hardboiled eggs, and now beef stew in this brand new treasure of mine & to say I’m smitten is a bit of an understatement! I can’t believe not only the simplicity of this machine but the time in which it takes to cook all this glorious food. I also love that it automatically switches over to the warm feature so if you aren’t there to babysit your creation, the Instant Pot will make sure it doesn’t go cold. How good is that?!

It’s basically a super duper Slow Cooker with a whole heap of other functions. It’s the safest pressure cooker out there – and you can have Pulled Pork cooked in just an hour! Yes, an hour! Grab one on Amazon, and if you follow us on Instagram, Facebook or Twitter we’ll let you know when ever it’s on offer.

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray! The Sunflower or Rapeseed Oil flavours are ideal for this Beef Stew recipe.

Frylight Find Out More

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Beef Stew | Slimming & Weight Watchers Friendly

Votes: 26
Rating: 3.85
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 10 minutes 1 hour

Calories

WW

Carbs

513kcal 6

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon
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INGREDIENTS
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INSTRUCTIONS
  1. Turn your Instant Pot onto “Saute” and spray some Frylight into it and put the beef in
  2. Saute until the meat is no longer pink then toss in all the veg. Don't worry if the steak brows on the bottom, just keep stirring.
  3. Add in the beef stock, spices & seasonings
  4. Make it bubble then place the lid on your Instant Pot - make sure it locks and press “Stew/Meat”. The setting will automatically set itself for 35 minutes on high pressure. Make sure the steam valve is closed and let it cook as indicated by the timer. It may take a while for it to come up to pressure - it's fine!
  5. Once cooking is complete, your Instant Pot should automatically switch over to warm. Leave the steam valve naturally for 20 minutes.
  6. Open the lid and if the stew isn't thick enough for you then add some smash. Be aware this is a tweak if you do this! We don't find it needs thickening, but the Smash is an option!
  7. Taste - if it needs more salt then add some. Better to add in more at this stage instead of over salting at the beginning. No one likes salty stew! Serve or keep on the "Keep Warm" setting until you're ready to serve.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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10 Comments
  1. I tried this today in my slow cooker and it is delicious … did need a little thickening but only because in a slow cooker you use more liquid I suppose. Also I added sliced mushrooms for the last hour of cooking … yummy. Thank you for sharing your recipe x

    1. Hi Sharon!

      So glad you liked it! We’ll be putting a few more slow cooking recipes up this week, so keep your eyes peeled.

  2. Thsi stew was probably the best I’ve ever tasted. I did it in the slow cooker and although there are only 3 in my house, there’s enough for another 3 servings. I particularly loved that I put speed in and it only added more taste. I used a low sugar tin of baked beans instead of butter beans. And Candarell granulated sugar for the balsamic paste. However, I will make this stew a regular in my house. It’s ideal for slow cooking and kids will love it with the tomatoey taste.

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