Low Calorie Beef Stew in crockpot is just 205 calories. This healthy beef stew is packed full of hearty vegetables to boost your metabolism, and keep you full for hours.
Everything You’ll Need
- 1 tablespoon olive oil
- 1 pound lean beef stew meat
- 1 tablespoon flour (all-purpose or gluten free)
- 2 teaspoons paprika
- 3 garlic cloves
- 1 onion
- 1 pound potatoes
- 4 carrots
- 8 ounces white mushrooms
- 4 celery stalks
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh rosemary
- 4 sage leaves
- 1 cup red wine (or more beef broth)
Skip Ahead:
Healthy Beef Stew Meal Prep and Storage
Meal Prep – Cook the stew and then allow to cool completely. Scoop single servings into individual containers, or family sized servings into gallon freezer bags (or jars/containers with lids).
Frozen Stew – Be sure any container is only filled 2/3 full as the stew will expand in the freezer. Store for up to a month in the freezer. If freezing gallon bags, lay flat to freeze to save storage room.
Refrigerated Stew – Will hold in the refrigerator for 4 days.
Reheating – Add to a medium or large sauce pot, heat frozen for 30 minutes on low, or defrosted stew for 5-10 minutes over medium-low heat.
Low Calorie Beef Stew Recipe
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Low Calorie Beef Stew
Equipment
- slow cooker
Ingredients
- 1 tablespoon olive oil
- 1 pound lean beef stew meat cut into 1-inch cubes
- 1 tablespoon flour all-purpose or gluten free
- 2 teaspoons paprika
- 3 garlic cloves chopped
- 1 onion chopped
- 1 pound potatoes cut into 1-inch cubes
- 4 carrots peeled and cup in 1-inch slices
- 8 ounces white mushrooms halved
- 4 celery stalks cut into 1-inch slices
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh rosemary
- 4 sage leaves minced
- 1 cup red wine or more beef broth
Instructions
- In a skillet (or your slow cooker if it has a sauté setting) heat the oil over medium-high heat.
- In a bowl toss the beef in the flour and paprika, then add to the skillet in small batches. And brown on all sides, moving the beef to the slow cooker as you work.
- Once all of the meat is browned and in the slow cooker, add in the garlic, onion, potatoes, carrots mushrooms, and celery.
- Add 1 cup of broth to the skillet and cook on medium-high heat scraping all of the browned bits off the bottom of the pan. Add the cooked broth, the remaining broth, tomato paste, rosemary, sage and red wine to the slow cooker.
- Cover and cook on high for 3 hours, or on low for 6-9 hours.
- Uncover the slow cooker for the last hour of cooking to help thicken the sauce.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
How to Serve Slow Cooker Beef Stew
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Article History:
- Originally written and published July 20, 2020 by Audrey Johns
- Most recent update November 9, 2023 by Audrey Johns
I’m so glad you loved it!
This is amazing! My 10 year old loves the hearty store bought beef stews. I made this and we both loved it! Even did a taste test comparison and agreed Campbell’s doesn’t even register compared to this recipes. Definitely a new staple in our home!