I feel a like I’ve had all of the turkey I can handle for a little while. It’s why tacos (beef tacos) are on the menu this week, along with this delicious Crockpot Beef Stew recipe.

I love to cook stews and soups in the crockpot. Not only is it easy, but it’s a guaranteed way to make sure that I don’t burn it to the bottom of the pot – like I do with just about everything.

The other great thing about crockpots is that you can take just about any meat and make it deliciously tender in the crockpot. This stew is great. You can chop everything up and stick it in the crockpot the night before. Store the crockpot (covered) in the fridge for the night and then in the morning, all you have to do is put the pot into the crockpot base and turn it on. It’s a great one pot meal, with very few prep dishes.

But, if you’re looking for a side dish, serve it with a fruit salad or relish tray of veggies to keep those points down. You can also add peas, green beans or any other vegetable you like to have in your stews.

This stew is savory, rich and delicious – perfect for a simple and easy meal that warms you up on a cold winter day.

3 from 18 votes
Beef Stew
Prep Time
15 mins
This fabulous beef stew is just the thing for a cold winter evening. It’s so simple to make, but so delicious. It’s a classic comfort food that is beloved by all.
Servings: 8 servings
Calories: 343 kcal
  • 2 lb beef chuck roast
  • 4 medium russet potatoes (about 2" in diameter)
  • 4 medium carrots
  • 1 large onion
  • 4 cloves garlic
  • 1 packet onion soup mix
  • 8 cups fat free beef broth
  • 4 medium stalks celery (chopped)
  • Salt & Pepper to taste
  1. Cut the roast into 1 inch pieces.
  2. Peel the potatoes and cut into 1/2 inch pieces.
  3. Peel the carrots and chop them into equal chunks, about 1/2 inch thick.
  4. Chop the onion into large pieces.
  5. In a crockpot, combine the beef, celery, carrots, potatoes, onion, garlic, onion soup mix, and beef broth.

  6. Cook on low for 8 – 12 hours, or on high for 4-6 hours.
  7. Season to taste with salt and pepper.
Recipe Notes

Entire recipe makes 8 servings

Serving size is about 1 1/2 cups of soup

Each serving = 6 Points*

*based only on ingredients that have an SP Freestyle value 

Nutrition Facts
Amount Per Serving
Calories 343 Calories from Fat 156
% Daily Value*
Total Fat 17.3g 27%
Saturated Fat 6.7g 34%
Cholesterol 58mg 19%
Sodium 844mg 35%
Potassium 952mg 27%
Total Carbohydrates 23.5g 8%
Dietary Fiber 4.1g 16%
Sugars 4.5g
Protein 22.2g 44%
Calcium 4%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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