Scotch Beef Stew (Slow Cooker) | Unofficial Slimming World

You may also like my delicious sweet red pepper & beef stew.

It's time to cosy up on a dark evening with a delicious classic, but what better way than to have your slow cooker do most of the work for you when the days feel shorter!

I prepared this meal in the morning just before I started work so by the time I finished the day job, I didn't feel too and end up eating the wrong thing.

I also found some scotch braising beef last week which worked its way in to my freezer, giving me time on what makes the best stew.

Obviously what goes in it is always debatable, but from what I understand, swede and pearl barley are also essentials to make it Scotch, but didn't have the latter which is a typical thickener.

Or you could use lentils instead, but I do anything to avoid adding instant mash which I find always looks more grainy than glossy.

How do you make slimming beef stew?

Making a beef stew is really down to prefer personal experience and usually vary my methods when it comes to thickening.  Sometimes I use lentils as mentioned in this recipe which is syn-free.

Disclaimer: This is an unofficial page and has no affiliation or endorsement from Slimming World.  Slimming World's website can be found at https://www.slimmingworld.co.uk/
*Any syn values are personal estimates and not verified by Slimming World.

But now my all-time favourite method since making this is thickening with oats which completely disintegrate.  Although it uses part of your allowance B on Slimming World, it gives a lusciously thick and creamy texture.  You can find that recipe here.

Other ways to make it low fat are:

• Remove all skin and fat from the meats
• Sear meat with frylight
• Avoid adding extra oils or flours

STORING YOUR STEW

If you have plenty of leftovers, then you can store them in a freezable container for up to one month.

Fully defrost is in the fridge and heat through thoroughly before consuming.

If leaving in the fridge, then I usually keep for up to a week and heat through on the hob or microwave in a microwavable container.

SLOW COOKER, HOB OR OVEN

I only seem to have time for my slow cooker these days.  Now if you want cook in one, but shorten the cooking time, you can cook it on low for 6-7 hours, or high for 3-4.

For large cast iron dishes, then it's perfect over the hob or in the oven.  Similar to the slow cooker times, you can cook with the lid on directly over heat on a simmer for 2 hours, 30.  Just make sure you stir occasionally to ensure it's not catching; if not, you may need to add a touch more water.

For ovens, I usually cook stews in lidded cast iron or casserole dishes at 160 degrees, again, for two to three hours for a slow, low bake.

PIN SCOTCH BEEF STEW FOR LATER...

OTHER RECIPES YOU MIGHT LIKE

• Slow Cooker Red Pepper Beef Stew
• Sausage hotpot with rolled oats to thicken
• Sausages in Mushroom & Onion Gravy
• Healthy Toad in the Hole
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• Chorizo Stuffed Tomatoes
• Chicken, Bacon & Bean Casserole
• Slow Cooker Healthy Sausage & Bean Casserole
• Slow Cooker Meatball Stew
• Bigos (Polish Hunter's Stew)
• 30 Minute Multicooker Campfire Stew
• Slow Cooker Low Fat Lamb & Mint Stew
• Slow Cooker Cola Gammon

📖 Recipe