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Beef Stew (Low Carb and Weight Watchers Friendly)

Yield: 4 servings
Click here to track the points on your Weight Watchers app. There are 10g net carbs per serving.

Ingredients

  • 1 lb. lean stew beef, trimmed of excess fat
  • 4 cups low-sodium beef broth
  • 1 cup sliced celery
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, sliced
  • 1 cup green beans, cut into bite-sized pieces
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 teaspoons olive oil
  • 1 tablespoon arrowroot powder mixed with 2 tablespoons cold water
  • Salt and pepper, to taste

Instructions

For the slow cooker:

  • Heat olive oil in a large skillet over medium-high heat. Sear beef on all sides, about 2-3 minutes per side. Transfer to the slow cooker. (This step is optional, but it adds flavor.)
  • Add celery, onion, garlic, carrot, and green beans. Sprinkle in thyme, salt, and pepper. Add the bay leaf.
  • Stir in the beef broth, tomato paste, and Worcestershire sauce. Mix well to combine.
  • Cook on low 7-8 hours or high 3-4 hours, until the beef is tender and the vegetables are soft.
  • Stir in the arrowroot mixture and cook for another 10-15 minutes on high until the broth slightly thickens.
  • Remove the bay leaf and adjust the seasoning if needed.

For the Instant Pot:

  • Set the Instant Pot to sauté mode and add olive oil. Sear beef on all sides (in batches if needed). Remove and set aside.
  • Add onion, celery, and garlic. Sauté for 2-3 minutes until fragrant. Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
  • Pour in small amount of beef broth (about 1/2 cup) and scrape up any browned bits from the bottom of the pot. This prevents a burn notice.
  • Return the beef to the pot along with carrots, green beans, bay leaf, and the rest of the broth. Stir to combine.
  • Seal the lid and cook on high pressure for 35 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure.
  • Turn on the sauté mode, stir in the arrowroot slurry, and cook for 2-3 minutes until the stew thickens.
  • Remove the bay leaf, taste, and adjust the seasoning if needed.

Notes

NUTRITION INFORMATION:
1 of 4 servings (10g net carbs per serving)
289 calories, 17g total fat, 2g saturated fat, 995 mg sodium, 12g total carbohydrate, 2g dietary fiber, 4g sugars, 24g protein (myfitnesspal.com)