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Slow Cooker Balsamic Beef Stew

  • Prep Time
    10 MINS
  • Cook Time
    6 HR
  • KCals 383
  • Carbs 37G
  • WW Points:
  • 7 Green
  • 6 Blue
  • 5 Purple
6 Servings

Ingredients

  • 1 kg beef steaks cut into bitesize pieces
  • 2 peppers (roughly diced) 1 green and 1 red or yellow
  • 3 large carrots roughly chopped
  • 2 onions i use 1 red and 1 white
  • 2 cloves garlic crushed
  • 3 potatoes cut into large chunks - no need to peel them
  • 500 ml water boiling
  • 2 beef stock cubes
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 6 mushrooms cut in half
  • 1 tin butter beans optional
  • 1 tsp sweet paprika
  • 4 tbsp balsamic vinegar
  • 1 tbsp granulated sweetener
  • low calorie cooking spray

Instructions

If you're using the Instant Pot

  1. First dissolve the stock cubes in the boiling water
  2. Spray the instant pot with low calorie cooking spray. Set to sauté and add the diced onion and garlic

  3. Cook for a few minutes until they start to soften
  4. Add the beef and cook until it starts to colour
  5. Add the peppers, carrots, tomato puree, tinned tomatoes, potatoes, mushrooms and paprika and stir well
  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
  7. Turn off the saute feature, then set the Instant Pot to slow cook on 'Normal' for 5 - 6 hours
  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

  9. About 30 minutes before you are ready to serve add the butter beans and stir in the reduced Balsamic glaze
  10. Serve with whatever veg you like

If you're using a regular slow cooker

  1. First dissolve the stock cubes in the boiling water
  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

  3. Add the beef and cook until it starts to colour
  4. Add the peppers, carrots, mushrooms, tomato puree, tinned tomatoes, potatoes and paprika and stir well

  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
  6. Bring the pan to the boil, then transfer the contents into the slow cooker and cook on medium for 5 - 6 hours
  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

  8. About 30 minutes before you are ready to serve add the butter beans and stir in the reduced Balsamic glaze