Crock Pot Low-Fat Beef Stew

Nothing warms you like a familiar childhood memory. Cooking traditional favorites and breathing in the scent of foods you remember from your childhood nourishes not just your body but your soul. That’s why we call dishes like this slow cooker beef stew true comfort food. When life’s fast pace wears you out, going back to an old favorite nurtures you in a variety of ways.

Lucky for you, technology made some changes to old routines. While our grandmothers may have toiled over a hot stove, checking on their beef stew for hours, today we can leave that work to one of our favorite inventions, the slow cooker. Simply combine your ingredients in the slow cooker, and go about your day, running errands and catching up with family and friends until it’s time to take the lid off the dish.

The end result is a remarkably familiar flavor, and your entire house will be filled with the comforting aroma you remember from your youth. It’s a classic, tasting just the way Mom used to make it, but with far less fat and time spent in the kitchen. And made with whole, fresh ingredients, this is a beef stew recipe you can feel good about serving to your loved ones. Lean meat, whole vegetables, and extra-virgin olive oil make this a healthy and wholesome meal low-fat beef stew.

Crock Pot Low-Fat Beef Stew

Yields: 6 servings | Serving Size: 1 cup | Calories: 264 | Total Fat: 8 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 42 mg | Sodium: 214 mg | Carbohydrates: 24 g | Dietary Fiber: 4 g | Sugars: 4 g | Protein: 18 g | SmartPoints: 7 |

Ingredients

  • 1 pound lean beef stew meat, cubed in about 1-inch pieces
  • 2 tablespoons flour for coating the beef
  • 1 cup red wine, (optional non-alcoholic wine or vegetable broth)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, minced
  • 2 medium potatoes, peeled and cubed
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, coarsely chopped
  • 1/2 cup diced red peppers
  • 2 bay leaves
  • 6 sprigs of thyme, remove leaves from 4 sprigs
  • 2 cups beef broth, fat-free and low-sodium
  • 1 (14-ounce) can fire-roasted diced tomatoes

Directions

Coat the beef with the flour then shake off the excess then sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Over medium heat, in a saucepan with extra-virgin olive oil, brown the floured beef then pour in the wine. Cook until sauce is slightly thickened and alcohol aroma is gone, about 5 minutes. Transfer the beef and its sauce to the crock pot.

In the crock pot, add onion, garlic, potatoes, carrots, celery, red peppers, leaves from 4 thyme sprigs, bay leaves, broth, tomatoes, and the remaining 1/2 teaspoon salt and pepper. Cover and cook on low for 8 hours or high 4 - 6 hours. Garnish with remaining two thyme sprigs.

http://skinnyms.com/slow-cooker-low-fat-beef-stew-recipe/

We have other Slow Cooker beef recipes than might interest you:

Slow Cooker Everything Beef

Slow Cooker Beefed-Up Enchiladas

Slow Cooker Beef Stew with Chickpeas

Slow Cooker Beef and Farro

Slow Cooker Boeuf Bourguignon

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10 Comments on "Crock Pot Low-Fat Beef Stew"

  1. Ben Bond  February 1, 2016

    I wanted to cook an early Valentine’s Day dinner for my girlfriend, and find something healthy at the same time. She was craving beef stew, so I searched, and this was one of the first results that came up. Let me say that this meal was, literally, the third one that I’ve ever really or actually cooked (I think). The stew was freakin’ DELICIOUS. Dare I say better than my mom’s??? Not bad for a first-timer on something this involved, eh? Try this recipe!!

    Reply
    • Gale Compton  February 2, 2016

      Hey Ben, YAH!!! Thank you for letting us know. Better than your mom’s? Now that’s a BIG compliment. 🙂

      Reply
  2. Elio cunningham  September 22, 2016

    This recipe is very delicious the family loved it¡ the thank you

    Reply
    • Kym Votruba  September 23, 2016

      Great! Thanks for the feedback!

      Reply
  3. Sharon  October 16, 2016

    Does anyone else use thyme and bay out of there spice rack ?? Would it make a big difference???

    Reply
    • Nichole  October 17, 2016

      Hi Sharon,

      You can use both thyme and bay leaves from a spice rack – opposed to fresh. Use a little less than what is called for in the recipe as spices usually have a stronger flavor when they’re dried.

      Reply
  4. Holly  December 29, 2016

    I am so glad I found this recipe! I had all but given up on making beef stew in a crockpot, as the vegetables usually were mushy and fatty tasting…not so with this version! I used very lean stew meat and followed the recipe closely (using vegetable broth instead of red wine, and adding a little cayenne pepper for kick), and the results were an absolute hit in my household! It provides a filling, healthy option for the chilly winter months, and both my husband and teenage son gave it rave reviews! I will definitely be making a double batch next time, as the first one is gone in 24 hours!

    Reply
    • Gale Compton  December 29, 2016

      Holly, Oh WOW, I’m thrilled that you and your family enjoyed one of our favorite Beef Stew recipes. 🙂 Thank you so much for the feedback.

      Reply
  5. Tori  January 7, 2017

    Currently 6 inches of snow on the ground in Richmond , Va and this recipe is simmering away in my crock pot. The boyfriend said it smelled delicious before I even started cooking it! Can’t wait to enjoy this tonight.

    Reply
    • Gale Compton  January 7, 2017

      Tori, You’re right, this is the perfect weather for Beef Stew. Stay warm in Richmond. 🙂

      Reply

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