This Chunky Beef Casserole couldn’t be easier! Tender slow cooked beef simmered with carrots and squash in a rich gravy – a flavour-packed beef stew the entire family will love. This healthy and hearty stew is easy to cook in your oven, slow cooker or the Instant Pot!
This Slimming World Beef Stew is completely SYN FREE, gluten free and suitable for freezing too! 10 SmartPoints on Weight Watchers.
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Main Course
Cuisine: British
Keyword: Beef Casserole, Beef stew, Slimming World Beef Stew
2tbspsweetener (I used Sukrin Gold) or brown sugar
1tspsalt
Pinchground cloves
1bay leaf
1cinnamon stick
360ml| 1 1/2 cups beef stock
3tbspbalsamic vinegar
1tbspsoy sauceor Tamari for gluten free version
2tbspflat leaf parsley, chopped, to garnish
Salt and pepper to season
Instructions
Preheat the oven to 160C (320F) and set the shelf on lower third of the oven.
Cut your beef into chunky cubes (unless you have purchased it already diced). Trim any visible fat and pat dry with kitchen paper. Season liberally with salt and freshly ground pepper.
Spray a large casserole dish with olive oil and brown the beef, in batches, over HIGH heat. Use tongs to place the beef into the pan - it should sizzle. Let the meat cook for 1-2 minutes without stirring then flip over to brown the other side. If the beef is sticking to the pan, leave it to cook a bit longer until it releases easily. Repeat with remaining beef and set aside.
Deglaze the pan with a splash of stock. Use a wooden spoon to scrape any browned bits of meat into the pan, these will add lots of flavour to your beef casserole.
Add the onions, garlic, carrots, squash into the pan. Now add the bay leaf, cinnamon stick, salt and sweetener. Stir to combine.
Stir in the tomato paste, beef stock, balsamic vinegar and soy sauce.
Add the beef back into the pot and bring to a simmer.
Cover the dish tightly and cook for 1 ½ hours in the oven until the beef is perfectly tender.
Remove the bay leaf and cinnamon stick. Check the seasoning, adding salt and pepper to taste. Sprinkle with chopped parsley and serve.
Instant Pot Beef Stew
Note you only need 1 cup (250ml) of beef stock for this method.
Cut your beef into chunky cubes (unless you have purchased it already diced). Trim any visible fat and pat dry with kitchen paper. Season liberally with salt and freshly ground pepper.
Heat the instant pot on Sauté /High. Spritz with olive oil spray and wait until it displays HOSear the beef in batches to avoid overcrowding the pot. Let the meat cook for 1-2 minutes without stirring then flip over to brown the other side. If the beef is sticking, leave it to cook a bit longer until it releases easily. Repeat with remaining beef and set aside.
Deglaze the pot with a splash of the stock. Use a wooden spoon to scrape any browned bits of meat loose.
Add the tomato paste and stir. Add all the remaining ingredients ending with the beef stock.
Set vent to sealing then cook on High Pressure for 30 minutes then allow for natural release.
If the gravy requires thickening, add two tablespoons cornflour diluted in two tablespoons cold water. Hit Sauté/High and simmer, uncovered, for a couple of minutes until the sauce thickens.
Remove the bay leaf and cinnamon stick. Check the seasoning, adding salt and pepper to taste. Sprinkle with chopped parsley and serve.
Slow Cooker Beef Stew
Note you only need ½ cup (120ml) of beef stock for this method.
Follow steps 1 - 3 then transfer the beef into your crockpot. Some slow cookers allow you to sear – if that is the case then follow these steps in the slow cooker container.
Add all the remaining ingredients, cover and cook for 8 hours on low or 6 hours on high. Don’t be tempted to open the lid – this will just add to the overall cooking time!
If the gravy requires thickening, add two tablespoons cornflour diluted in two tablespoons cold water. Cook, uncovered, on HIGH until the sauce thickens.
Video
Notes
BEEF CASSEROLE TIPS AND FAQS
Can I cook this on the stove? If you prefer to cook on the stove then simmer gently for 90 minutes with the pot covered. Give the stew an occasional stir to check on liquid levels. If the pot is getting too dry top up with a little hot water or stock.
How long will this casserole keep? You can keep this in the fridge for up to three days. Make sure the food has cooled down before storing in the fridge.
Can you freeze beef stew? This recipe is perfect for freezing and is a great Slimming World meal to have on standby. Cool completely then portion into freezer-safe containers. Label and use within three months, allowing the food to thaw overnight in the fridge. Always make sure to reheat until piping hot before serving.
Beef Casserole variations – You can replace the beef with cubed lamb if you like. Use lean lamb leg steaks trimmed of any fat if you are on watching your weight.
What can I use in place of balsamic vinegar? You can replace with red wine if you like although the balsamic vinegar adds incredible flavour (and is sun free).
This beef recipe is Syn Free on Slimming World, 10 SmartPoints on Weight Watchers and around 400 calories per serving (without any sides).
––––––
Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
––––––
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.