Slow Cooked Beef Stew

May 29, 2024

WW Friendly Slow Cook Beef Stew

Few things rival the comforting embrace of a hearty stew, slowly simmered throughout the day, transforming tough, gelatinous cuts of meat into melt-in-your-mouth succulence. Stew holds a special place in my culinary repertoire—it’s a dish that speaks to the soul. I typically pair it with creamy mashed potatoes, though on days when I’m watching my WW Points intake, a velvety cauliflower mash serves as an equally satisfying accompaniment.

In my kitchen, stew isn’t just a dish; it’s a canvas for creativity. I love experimenting with different variations, (whatever is in my vegetable keeper usually works) each offering its own unique blend of flavours and textures.

Some of my favourite combinations for accompaniments are:

Cauliflower & Potato, where the subtle sweetness of cauliflower complements the earthiness of potatoes perfectly. Then there’s Pumpkin & Potato, a seasonal twist that infuses the stew with a rich, autumnal essence. For a burst of vibrant colour and sweetness, I sometimes opt for Pumpkin & Carrot, a combination that never fails to delight the taste buds.

No matter the variation, each stew is a mouthful of flavours, filling both the belly and the soul with warmth and contentment.

Slow Cooked Beef Stew

WW Points7
The ThermoCouple

What's Needed

  • Slow Cooker
There's hardly anything more satisfying than preparing a stew earlier in the day, then savouring its ready-to-eat goodness by day's end, while the kitchen fills with its wonderful aroma. This stew is my trusty choice, and it's Weight Watchers friendly.
Print Recipe
Share recipe on Facebook
Servings 6


  • 1 kg beef chuck tender roast raw trimmed of fat and cut into 1″ cubes
  • 4 stalks celery chopped into chunky pieces
  • 4 large carrots chopped into chunky pieces
  • 1 medium sweet onion chopped into chunky pieces
  • 250 g mushrooms
  • 3 cloves garlic roughly chopped
  • 3 tbs flour
  • 1.5 cup low sodium beef broth
  • 3 tbs Worcestershire sauce
  • 3 sprigs fresh thyme
  • 1 tbs brown sugar
  • 1 can tomatoes
  • 2 bay leaves
  • 2 cups corn canned fresh, or frozen
  • 3 tbs flour


  • Add raw beef chunks to slow cooker. Salt and pepper the beef chunks well. Sprinkle three tablespoons of flour over the meat and stir until the meat is completely covered.
    1 kg beef chuck tender roast, 3 tbs flour
  • Add most other ingredients. Stir together well.
    (DO NOT add mushrooms, corn & 3 tbs flour)
    4 stalks celery chopped into chunky pieces, 4 large carrots chopped into chunky pieces, 1 medium sweet onion chopped into chunky pieces, 3 cloves garlic roughly chopped, 1.5 cup low sodium beef broth, 3 tbs Worcestershire sauce, 3 sprigs fresh thyme, 1 tbs brown sugar, 1 can tomatoes, 2 bay leaves
  • Cook on low for 8-9 hours. Slow and low is the best method for tender beef, but you can cook on high for 5-6 hours.
  • When the stew is done cooking - about half an hour before end - add the mushrooms & corn and stir together.
  • In a small bowl add 3 tablespoons of flour and 3 tablespoons of water. Whisk together until there are no clumps. Add into the stew and stir together until the stew feels thicker.
  • Continue to cook on low for about 30 minutes to ensure the raw flour flavour is cooked off. Salt & Pepper to taste!! Remove thyme sprigs (if you can find it) and bay leaves.
  • Serve stew over mashed potatoes or cauliflower potato mash or even pumpkin potato Mash!


ps: I love it when kids take the photo's. I need to employ them 🙂


Leave a comment

Want To See More ?

Meal Planning – May

Meal Planning – May

I'm pleasantly surprised by my progress in Meal Planning for May. There are a couple of factors contributing to ...

Discover more from The ThermoCouple

Subscribe now to keep reading and get access to the full archive.

Continue reading