Beef and Baked Bean Stew

  • 10MINS
  • 3HR 30MINS
  • 313KCAL

A quick and hearty one pot stew that's packed with slow cooked beef, plenty of veg and baked beans.

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NutritionPer Serving

  • Calories313
  • Carbs36g
  • Protein28g
  • Fat4.2g
  • Saturates1.5g
  • Sugars10g

Beef and Baked Bean Stew - Pinch of Nom Slimming Recipes

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 to know in the blurb!

There’s not much better in life than a hearty, warming bowl of stew to warm you up on a cold evening – especially if it’s served with a fresh, crusty roll!

Our Beef and Baked Bean Stew is slow cooked to help ensure that the diced beef is super tender and melts in your mouth. We’ve used carrots, potatoes and onions in our stew, but you can definitely add in any extra veg that you want to use up. Mushrooms, peas or even some courgette would all be absolutely delicious!

This recipe also works wonderfully in the slow cooker: add the ingredients and let it bubble to perfection! Take a look at Slow Cooker Beef and Baked Bean Stew for the full instructions.

If you’ve not heard of Henderson’s Relish before, it’s a sauce that’s very similar to Worcestershire sauce that’s naturally gluten free. We use it in many of our recipes and you can find it in most supermarkets in the condiment aisle.

The baked beans might seem like a bit of an odd addition to a stew, but it really helps to make the sauce nice and rich and it’s also a great way to add in some extra protein and keep you feeling fuller for longer.

What diets is this Beef and Baked Bean Stew suitable for?

This recipe is suitable for dairy free diets.

It can also be made suitable for gluten free diets as long as you use gluten free versions of the following ingredients:

  • Beef stock cube
  • Beef stock pot (most beef stock pots are gluten free, but please do double check)

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Beef and Baked Bean Stew recipe?

  • If you’re on WW Green then you’ll need to count 8 Points per portion of this Beef and Baked Bean Stew recipe.
  • If you’re on WW Blue then you’ll need to count 8 Points per portion of this Beef and Baked Bean Stew recipe.
  • If you’re on WW Purple then you’ll need to count 6 Points per portion of this Beef and Baked Bean Stew recipe.

Do you need any special ingredients to make this Beef and Baked Bean Stew?

We’ve used Henderson’s Relish in this recipe, which is a gluten free substitute to Worcestershire Sauce. You can find it in the condiments aisle in the supermarket.

You may already have most of these staple, wholesome ingredients in the fridge anyway!

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Henderson’s Relish is a delicious Worcestershire type sauce that adds real flavour to so many dishes. You can find in most supermarkets or online.

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A large, ovenproof, lidded frying pan is used in this recipe, and a good one will last for years to come.

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How many calories are in this Beef and Baked Bean Stew?

There are 313 calories per portion in this Beef and Baked Bean Stew which means it falls into our Everyday Light category. 

This Beef and Baked Bean Stew is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 170°C.

Step 2

Spray a lidded ovenproof frying pan with low calorie cooking spray and cook the beef for 2-3 minutes, turning halfway to ensure an even colour.

Step 2 pinchofnom.com

Step 3

Dissolve the stock cube in the boiling water. Add the black pepper, carrots, onions, potatoes, beef stock, stock pot and Henderson’s Relish to the pan.

Step 3 pinchofnom.com

Step 4

Stir the baked beans into the pan, cover with a lid and put in the oven for 3 hours. Remove the lid and cook for a further half an hour.

Step 4 pinchofnom.com

Step 5

Season to taste with salt and black pepper and serve.

Beef and Baked Bean Stew - Pinch of Nom Slimming Recipes

What could I serve with this Beef and Baked Bean Stew?

This Beef and Baked Bean Stew really is a meal in itself, but if you wanted to serve it with an accompaniment then any of the following would work really well:

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How do you know when this Beef and Baked Bean Stew is cooked?

You’ll need to cook your Beef and Baked Bean Stew until the meat is cooked through and the vegetables are tender. This should take around 3 1/2 hours.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Beef and Baked Bean Stew in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of this Beef and Baked Bean Stew in the fridge for around 3 – 5 days.

Can I freeze this Beef and Baked Bean Stew?

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

  • Freeze in portions as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Beef and Baked Bean Stew?

From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 3-5 minutes until piping hot, stirring halfway through.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes or until piping hot.

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Beef and Baked Bean Stew

A quick and hearty one pot stew that's packed with slow cooked beef, plenty of veg and baked beans.
  • Prep Time
    10 MINS
  • Cook Time
    3 HR 30
  • KCals 313
  • Carbs 36G
  • WW Points:
  • 8 Green
  • 8 Blue
  • 6 Purple

Ingredients

  • 500 g diced beef all visible fat removed
  • 2 410g tins of baked beans
  • 1 large carrot peeled and sliced
  • 1 onion peeled and chopped
  • 2 medium potatoes peeled and quartered
  • 1 beef stock cube
  • 700 ml boiling water
  • 1 beef stock pot
  • 2 tbsp Henderson's Relish
  • 1/2 tsp black pepper
  • low calorie cooking spray
  • salt and pepper, to taste

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Preheat the oven to 170°C.
  2. Spray a lidded ovenproof frying pan with low calorie cooking spray and cook the beef for 2-3 minutes, turning halfway to ensure an even colour.
  3. Dissolve the stock cube in the boiling water. Add the black pepper, carrots, onions, potatoes, beef stock, stock pot and Henderson's Relish to the pan.
  4. Stir the baked beans into the pan, cover with a lid and put in the oven for 3 hours. Remove the lid and cook for a further half an hour.
  5. Season to taste with salt and black pepper and serve.

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22 comments

See what others have to say

Marie-ÈveSunday 25th October 2020

What is a beef stock pot exactly? I’ve never heard that before ! (Sorry if this sounds weird !) Do you have like a brand or something I can search for?

Reply

    HollyMonday 26th October 2020

    Hi Marie-Ève, a beef stock pot is a concentrated form of stock in this recipe you add it directly to the pan and it dissolves into the stew. There are many brands you could try Knorr Rich Beef or OXO Rich Beef most supermarkets sell them and you will find them with the stock cubes and spices. Hope that helps!

    Reply

Caroline LittleboySunday 25th October 2020

This looks lush! Never seen the relish…. Is it easily available? Any replacements if I can’t track it down?
Thanks

Reply

    HollyMonday 26th October 2020

    Hey Caroline, I’ve just had a quick google and it is available at Sainsbury’s and Tesco stores but you can also buy it online. Alternatively you can substitute Henderson’s Relish for Worcestershire Sauce. Hope that helps!

    Reply

KayleighSaturday 24th October 2020

Could this be done in an instant pot?

Reply

    HollyMonday 26th October 2020

    Hi Kayleigh, we recently published an article for how to convert recipes for the Instant Pot which you can find HERE it’s got some really useful information and a really handy conversion times chart which will help you!

    Reply

Deb PhillipsSaturday 24th October 2020

Could this be done in the instant pot?

Reply

    HollyMonday 26th October 2020

    Hi Deb, we recently published an article for how to convert recipes for the Instant Pot which you can find HERE it’s got some really useful information and a really handy conversion times chart which you might find helpful

    Reply

[email protected]Saturday 24th October 2020

What’s Henderson’s relish? And is there an alternative in UK.

Reply

    HollyMonday 26th October 2020

    Hey, You can substitute Henderson’s Relish for Worcestershire Sauce. Hope that helps!

    Reply

HannahSaturday 24th October 2020

What is Henderson Relish? I’ve never heard of it.

Reply

    HollyMonday 26th October 2020

    Hi Hannah, Henderson’s Relish has a spicy and fruity flavour and is great in stews like this. It is similar to Worcestershire sauce so if you can’t get hold of it thats a great substitute. Hope that helps!

    Reply

BradTuesday 20th October 2020

Looks delicious. Could this be done in a slow cooker?

Reply

    HollyTuesday 20th October 2020

    Hey Brad, after receiving a number of comments today we have just published a slow cooker method for this recipe which you can find HERE hope you enjoy it!

    Reply

Lynsey BlightTuesday 20th October 2020

Can this be done in the slow cooker?

Reply

    HollyTuesday 20th October 2020

    Hey Lynsey, after receiving a number of comments today we have just published a slow cooker method for this recipe which you can find HERE hope you enjoy it!

    Reply

Helen HaywoodMonday 19th October 2020

I don’t like baked beans can I replace them with kidney beans or other tinned beans?

Reply

    HollyTuesday 20th October 2020

    Hey Helen, after receiving a number of comments today we have just published a slow cooker method for this recipe which you can find HERE hope you enjoy it!

    Reply

Margaret RichardsMonday 19th October 2020

I love your recipes and I will try the bean stew tomorrow. I have your 2 books . And have most of the recipes . My Daughter has borrowed them at the moment. Love reading other people’s comments.

Reply

    HollyTuesday 20th October 2020

    Hi Margaret, so happy you have enjoyed the recipes in our books! If you haven’t already you can pre order our third book which is out 10th December HERE

    Reply

Sarah SMonday 19th October 2020

Could this be done in the slow cooker?

Reply

    HollyTuesday 20th October 2020

    Hey Sarah, after receiving a number of comments today we have just published a slow cooker method for this recipe which you can find HERE hope you enjoy it!

    Reply

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