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+ servings

Beef Stew

A slow cooked stew filled with vegetables, tender chunks of beef, and lots of flavor.  

Servings 8
Author Star


  • 2 lbs 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
  • 2 cups corn canned, fresh, or frozen
  • 3 cloves garlic roughly chopped
  • 6 tbs flour divided
  • 1 cup low sodium beef broth
  • 3 tbs worcestchire sauce
  • 3 sprigs fresh thyme
  • 1 tbs brown sugar
  • 8 oz tomato sauce canned
  • 2 bay leaves


  1. 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. (reserve the other 3 tablespoons for later) 

  2. Add chopped celery, onions, carrots, garlic, thyme, bay leaves, tomato sauce, Worcestershire sauce, brown sugar. Stir together well. (Do not add corn) 

  3. 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.

  4. When the stew is done cooking add the corn and stir together. 

  5. 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 flavor is cooked off. Salt & Pepper to taste!! Remove thyme sprigs and bay leaves. 

  6. For maximum deliciousness serve stew over mashed potatoes or my favorite Homestyle Cauli-Tater Mash! Enjoy! 

Recipe Notes

Serves 8

Suggested Serving Size: 1 and 1/4 cups.

5 Freestyle Smart Points (Calculated with Weight Watchers Recipe Builder)

6 Smart Points (Calculated with Weight Watchers recipe builder) 

5 Points Plus (Calculated with My Score Plus) 

254 calories, 6.5g fat, 2g saturated fat, 20g carbohydrates, 2.2g fiber, 7g sugar, 26g protein (Calculated with My Fitness Pal)