Beef and Baked Bean Stew

Name: Beef and Baked Bean Stew | Slimming & Weight Watchers Friendly
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
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

10MINS
3HR 30MINS
Serves 6
313KCAL

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

Can be found in

Comfort Food :

Pages 142-143

Also in these categories:

Easy Peasy

Gluten Free Use a GF stock cube and check your stock pot
Dairy Free
Freezable

NutritionPer Serving

Calories313
Carbs35g
Protein27g
Fat5g
Saturates1.8g
Sugars9g

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Michelle, Norwich

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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.

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!

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

I did this in my pressure cooker for 40 minutes using 500ml water and it was perfect

Tiny twist of flavour

I added a smidge of brown sauce as it tasted a little bake beany! I also added a bit to much black pepper but a dash of lemon juice balanced that out!

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‘Stock for the freezer for a cold and rainy night. Tastes amazing. I’m planning to serve in a large Yorkshire pudding.’

Diana

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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.

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

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 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 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 5

Season to taste with salt and black pepper and serve.

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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102KCal

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294KCal

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5MINS
39KCal

Garlic Green Beans

Butternut Squash and Sweet Potato Mash pinchofnom.com

Easy Peasy

1HR 5
193KCal

Butternut Squash and Sweet Potato Mash

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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