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Slow-Cooked Beef Stew


Slow-Cooked Lean Beef Stew

Slow-Cooked Lean Beef Stew

Fiona Haynes
You don't need a crockpot to slow-cook this lean beef stew. Prepare the ingredients at lunch time, put them in a low-heat oven and leave the pot cooking until dinner time. This works well for me on busy days, knowing that dinner is all but ready when I come home with the kids. Cook it for between four hours and six hours, it doesn't really matter.

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours, 15 minutes


  • 1/4 cup flour mixed with 1 tsp thyme, 1 tsp sage, freshly ground black pepper
  • 2 tsp canola oil
  • 3/4 pound lean stewing beef
  • 1 large onion, roughly chopped
  • 1/2 16-ounce bag baby carrots
  • 1 8-ounce pack mushrooms, halved
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup red wine


Preheat oven to 275 degrees. Dredge beef in flour mix. Brown beef in a large Dutch oven. Transfer to a plate when browned. Add onions to the pot, and sauté until softened. Add carrots, mushrooms and cook for 2 minutes. Return beef to pot. Add canned tomatoes, Worcestershire sauce and red wine. Cover and cook in the oven for 4-6 hours.

Serves 4-6.

Per Serving: Calories 324, Calories from Fat 68, Total Fat 7.6g (sat 1.8g), Cholesterol 51mg, Sodium 385mg, Carbohydrate 38.7g, Fiber 7.3g, Protein 25.3

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