Slow Cooker Balsamic Beef Stew
This Balsamic Slow Cooker Beef Stew is a great slimming recipe if you’re calorie counting or following a diet plan like Weight Watchers.
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NutritionPer Serving
- Calories383
- Carbs37g
- Protein43g
- Fat6g
- Saturates2g
- Sugars10g
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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!
A lot of our recipe inspiration comes from home-cooked favourites and this is no exception. There was no official recipe so it was a case of making it up as we went along.
Luckily this Balsamic Slow Cooker Beef Stew came out delicious so now we can share it with you!
This is a great recipe if you’re calorie counting or following a diet plan like Weight Watchers, as it contains a decent amount of veg to fill you up. Plus, you can always serve it with some extra vegetables.
We love slow cooker recipes as you can just throw everything in and leave it to do its thing all day. We use an Instant Pot for all our slow cooker recipes, but you use any slow cooker or a covered casserole dish in the oven.
What diets are this Slow Cooker Balsamic Beef Stew suitable for?
This Slow Cooker Balsamic Beef Stew recipe is suitable for dairy free diets and is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions:
- Stock cubes
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 Slow Cooker Balsamic Beef Stew?
For this recipe, you can use pretty much any type of steak. Obviously the better the quality the more tender it will be.
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‘Absolutely delicious. I served it with warm bread rolls and cabbage. A gorgeous, comforting meal, which was enjoyed by everyone.’
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We like to cook this in a slow cooker. You can pick up slow cookers in most large supermarkets, or online from Amazon.
The Instant Pot is basically a super 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!
How many calories are in this Slow Cooker Balsamic Beef Stew?
There are 383 calories per portion in this Slow Cooker Balsamic Beef Stew, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Slow Cooker Balsamic Beef 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.
Instant Pot method
Step 1
First dissolve the stock cubes in the boiling water.
Step 2
Spray the Instant Pot with low calorie cooking spray. Set to sauté and add the diced onion and garlic.
Step 3
Cook for a few minutes until they start to soften.
Step 4
Add the beef and cook until it starts to colour.
Step 5
Add the peppers, carrots, tomato puree, tinned tomatoes, potatoes, mushrooms and paprika and stir well.
Step 6
Add the stock, it should just come to the top of the ingredients. If it doesn’t don’t worry, it will be fine.
Step 7
Turn off the Saute feature, then set the Instant Pot to slow cook on normal for 5 – 6 hours.
Step 8
While the stew is cooking make the balsamic glaze – put the balsamic vinegar in a small pan, add the sweetener and bring to the boil. Turn it down and simmer until it has reduced by half. You can make the glaze in advance and store it in an airtight container in the fridge.
Step 9
About 30 minutes before you are ready to serve add the butter beans and stir in the reduced balsamic glaze.
Step 10
Serve with whatever veg you like.
Slow Cooker Method
Step 1
First dissolve the stock cubes in the boiling water.
Step 2
Spray a large pan with low calorie cooking spray, and sauté the diced onion and garlic on a medium heat, until they start to soften.
Step 3
Add the beef and cook until it starts to colour.
Step 4
Add the peppers, carrots, tomato puree, tinned tomatoes, potatoes and paprika and stir well.
Step 5
Add the stock, it should just come to the top of the ingredients. If it doesn’t don’t worry, it will be fine.
Step 6
Bring the pan to the boil, then transfer the contents into the slow cooker and cook on medium for 5 – 6 hours.
Step 7
While the stew is cooking make the balsamic glaze – put the balsamic vinegar in a small pan, add the sweetener and bring to the boil. Turn it down and simmer until it has reduced by half. You can make the glaze in advance and store it in an airtight container in the fridge.
Step 8
About 30 minutes before you are ready to serve add the butter beans and stir in the reduced balsamic glaze.
What could I serve alongside this Slow Cooker Balsamic Beef Stew?
The following recipes would go great with our Slow Cooker Balsamic Beef Stew recipe:
How do you know when this Slow Cooker Balsamic Beef Stew is cooked?
The beef should be cooked until the sauce has thickened – this will take around 5-6 hours in an Instant Pot on slow cook or a normal slow cooker on medium.
How long can you keep Slow Cooker Balsamic Beef 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 Slow Cooker Balsamic Beef Stew in the fridge for approximately 3 days or so.
Can I freeze this Slow Cooker Balsamic Beef Stew recipe?
Yes you can! 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.
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 Slow Cooker Balsamic Beef Stew recipe?
From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 6-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Slow Cooker Balsamic Beef Stew
This Balsamic Slow Cooker Beef Stew is a great slimming recipe if you’re calorie counting or following a diet plan like Weight Watchers.
-
Prep Time
10 MINS
-
Cook Time
6 HR
- KCals 383
- Carbs 37G
Instructions
If you're using the Instant Pot
- First dissolve the stock cubes in the boiling water
- Spray the instant pot with low calorie cooking spray. Set to sauté and add the diced onion and garlic
- Cook for a few minutes until they start to soften
- Add the beef and cook until it starts to colour
- Add the peppers, carrots, tomato puree, tinned tomatoes, potatoes, mushrooms and paprika and stir well
- Add the stock, it should just come to the top of the ingredients. If it doesn't don't worry, it will be fine
- Turn off the saute feature, then set the Instant Pot to slow cook on 'Normal' for 5 - 6 hours
- While the stew is cooking make the balsamic glaze - Put the balsamic vinegar in a small pan, add the sweetener and bring to the boil. Turn it down and simmer until it has reduced by half.You can make the glaze in advance and store it in an airtight container in the fridge
- About 30 minutes before you are ready to serve add the butter beans and stir in the reduced Balsamic glaze
- Serve with whatever veg you like
If you're using a regular slow cooker
- First dissolve the stock cubes in the boiling water
- Spray a large pan with low calorie cooking spray, and sauté the diced onion and garlic on a medium heat, until they start to soften
- Add the beef and cook until it starts to colour
- Add the peppers, carrots, mushrooms, tomato puree, tinned tomatoes, potatoes and paprika and stir well
- Add the stock, it should just come to the top of the ingredients. If it doesn't don't worry, it will be fine
- Bring the pan to the boil, then transfer the contents into the slow cooker and cook on medium for 5 - 6 hours
- While the stew is cooking make the balsamic glaze - Put the balsamic vinegar in a small pan, add the sweetener and bring to the boil. Turn it down and simmer until it has reduced by half.You can make the glaze in advance and store it in an airtight container in the fridge
- About 30 minutes before you are ready to serve add the butter beans and stir in the reduced Balsamic glaze
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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47 comments
See what others have to say
DavidThursday 24th February 2022
In the top five Nom recipes! Extremely tasty, the paprika and balsamic glaze take it to a different level! Easy to make and enough to feed a tribe!
SharonFriday 25th February 2022
Hi David, thanks so much for your lovely comment, we’re so pleased you enjoyed this recipe! Thanks for taking the time to let us know.
Zena DawsonSunday 25th October 2020
Hi there. My slow cooker doesn’t have a medium setting. It’s low or high. Can you please tell me how long would I cook it on a high and low setting?
Many thanks.
Zena.
HollyMonday 26th October 2020
Hi Zena, we recently published an article HERE for how to convert recipes or timings for slow cookers. There is a handy chart within the article that will help you with the timings for a low or high setting. Hope that helps!
Carol FairbrotherSunday 11th October 2020
Hi, I am thinking of giving this a go but I have never liked the texture of butter beans. If I add them, can you tell they are butter beans or do they just thicken up the stew?
please advise
Thanks
HollyFriday 16th October 2020
Hi Carol, the butter beans are optional in this recipe so you could leave them out and alter the calories accordingly here is a guide to how we work out our nutritional information that might help https://pinchofnom.com/how-to-work-out-calories-and-points-in-a-recipe/
Mike HainesSunday 20th September 2020
Hi the instant pot/pressure cooker method states the same time as slow cooker 5-6 hours…surely this is a type?
How long for pressure cooker method please?
HollyFriday 16th October 2020
Hi Mike, in this recipe we are using the slow cooker function on the Instant Pot. We have recently published an article on slow cooker and instant pot conversions which you can find here if you scroll down there is a table that gives a rough guide for how to convert recipes. These times are just a rough guide only, so please make sure that everything is cooked through before serving. If not, just cook it for a bit longer. Remember that a lot of converting recipes to work in the Instant Pot® is trial and error, so if something isn’t quite right then try again! Hope that helps!
JuliaSaturday 22nd August 2020
No mention of the mushrooms in the slow cooker instructions?
LisaMonday 24th August 2020
Well spotted, Julia! They are added at step 4 along with the other ingredients. Thanks for letting us know about the error. I have updated the instructions.
Michelle worthingtonFriday 17th July 2020
Hi
Could you give me instructions if i wanted to oven cook this instead please?
Thank you 🙂
SharonThursday 13th August 2020
Hi Michelle, we haven’t tried this ourselves, but would suggest the following if you wanted to cook this in the oven:
Brown the beef to seal, then put in a large casserole dish with the vegetables then add enough stock to just cover.
Place in a preheated oven, 160 ºC (fan) for about 2 – 3 hours.
Check on it halfway through, stir and add a little more stock if needed.
Add the beans and balsamic glaze about 30 minutes before the end of cooking.
Hope you enjoy this dish and thanks for getting in touch.
JenTuesday 30th June 2020
How long does this need to cook for in the oven?
SharonMonday 21st September 2020
Hi Jen,
If you want to cook this in the oven, we would suggest the following:
Brown the beef to seal, then put in a large casserole dish with the vegetables and add enough stock to just cover.
Place in a preheated oven at 160 ºC (fan) for about 2 – 3 hours.
Check on it halfway through, stir and add a little more stock if needed.
Add the beans and balsamic glaze about 30 minutes before the end of cooking.
We haven’t tried this ourselves so this is our suggested advice only but hope you try the recipe and enjoy it! Thanks for getting in touch.
KathleenThursday 4th June 2020
Could I use chickpeas instead of butter beans?
SharonThursday 4th June 2020
Hi Kathleen, it would be fine to use tinned chickpeas instead of tinned butterbeans in this recipe. Thanks for getting in touch.
suzannesmithWednesday 11th March 2020
Which book is this in please I can’t find it?
Steve CowderoyTuesday 19th May 2020
Hi Suzanne, thanks for getting in touch with us. This recipe is one from our website only. Hope this helps
Mary MullenyMonday 17th February 2020
Finally got round to making this, wish I had done it ages ago. Fantastic depth of flavour, ty for the recipe. Sister has just been in and pinched a dish full, cheeky mare lol. Will definitely be making this again.
Sharon FitzpatrickWednesday 6th May 2020
Hi Mary, thankyou so much for your lovely comment. Really glad that you and your sister both enjoyed this recipe!
Anne GodfreyMonday 23rd September 2019
Wow this was so nice, very tasty. Thank you
Emma TTuesday 24th September 2019
So glad you enjoyed it!
Glenys WilcoxMonday 9th September 2019
Hi I am using a slow cooker which hasn’t get a medium setting it’s either low or high advise please
Emma TFriday 13th September 2019
Hi Glenys,
I’d recommend using a high setting for 4 hours, or ideally, a low setting for 7-8 hours.
Hope that helps!
LynnWednesday 30th January 2019
Do I have to put butter beans in them as I have everything else for the recipe and not those would this work please
Sue CameronSunday 13th January 2019
How would I make this a recipe for two people, it sounds good but there’s only the two of us!
LesleyWednesday 16th January 2019
So glad I read through the comments. I didn’t know you could you could change the number of servings. I know you can reduce ingredients but this is so good to know. I am always saying how difficult it is as I am single and don’t like to freeze things or have the same dis a couple of days running.
GlendaSaturday 5th January 2019
I can’t find sweet paprika, can I substitute with something else?
Summer MundyThursday 3rd January 2019
Is this stew meant to thicken at all? Mines extremely liquidy, thanks in advance!
JaneTuesday 25th September 2018
I’ve always hated butter beans as a kid…. something about the slimy texture…. anyway my question: can you tell that they are butter beans when in a stew…. or does it just help with thickening up the stew??
DonnaFriday 21st September 2018
Would love to try this but don’t have a slow cooker or instant pot. Please could you advise how to cook in just an electric oven. Thank you x
Paul TonerSaturday 21st July 2018
Really enjoyed this, thanks for providing so many excellent recipes. You spoil us. 🙂
Paul TonerThursday 19th July 2018
Would 10 hours on low on the slow cooker be adequate?
Paul TonerSaturday 21st July 2018
Thank you.
Kim DouglasThursday 31st May 2018
Hi would it be ok to make this with lean diced lamb? Forgot to take my beef steaks out the freezer
TRACY CAIRNSThursday 29th March 2018
Made this using pork instead of beef. WOW. WOW. WOW. Delicious is all. Defo one to make again and again with any meat. Thank you for the recipe 😀
LynnSaturday 17th March 2018
It doesn’t mention in the ingredients Sukrin Gold yet it is in the method???
sandraSaturday 20th January 2018
hi do you have to do in a large pan first can u not just put in slow cooker? not got enough time in the morning
Clare AdamsTuesday 21st November 2017
What do you do if you don’t have a medium setting on your slow cooker?
Thanks
Clare
ANNE RHEADSaturday 28th October 2017
Hi, just read the instant pot need,s 5 to 6 hrs ?? this a typo ??
Deryn FoxMonday 24th April 2017
This was a big hit the balsamic glaze made it superb. Thank you
Jane McAdamTuesday 14th February 2017
Made this tonight and it was delicious! I’ve already had a request to have it again, tomorrow!!
Emma TTuesday 12th September 2017
Hi Jane,
So glad you enjoyed it!
Lizzi BradleyTuesday 17th January 2017
Delicious, the butter beans really made this dish
KaySaturday 11th February 2017
So glad you liked it Lizzie!
thank you for taking the time to comment, I really appreciate it ????
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