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 beef stew on slimming world?
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.
But now my all time favourite method since making this is thickening with oats which completely disintegrate. Although it uses part of your Healthy Extra B (a Slimming World term), it gives a luscious thick and creamy texture. You can find that recipe here.
Other ways to make it Slimming World friendly are:
- Remove all skin and fat from the meats
- Sear meat with frylight
- Avoid adding extra oils or flours as they’re high in syns
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.
IF IN DOUBT
I am in no way associated with Slimming World or trained to give advice. I’m just a regular paying member who loves to cook and eat great food that is as good for me as possible. I take a lot of time to develop and calculate the syns of my recipes.
At the time of publication, the syn information is accurate using their Food search and Syns Calculator tools. All of which are available via the Slimming World app. But, if you’re ever in doubt, always ask your consultant, or call the Slimming World Syns Hotline: 09068 518 518. Syn information can sometimes change to help protect your weight loss, and food manufacturers often change the ingredients they use.
PIN SCOTCH BEEF STEW FOR LATER…
OTHER RECIPES YOU MIGHT LIKE
Syn Free Beef Stew (Scotch & Slow Cooker)
- Cooking spray
- 500g Scotch beef diced. All fat & skin removed
- 3 carrots peeled and sliced in to chunks
- 4 red onions quartered
- 700 g swede peeled and chopped
- 2 celery sticks sliced
- 2 bay leaves
- 3 oxo cubes
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 500 ml water
- 50 g red lentils
- Sear both sides of the beef using frylight in a large frying pan on high heat for 2-3 minutes.
- Now add all of the vegetables and lower the heat to medium and fry for a further 10 minutes, stirring often.
- Transfer the meat and vegetables to a slow cooker, add the remaining ingredients except the lentils and set the slow cooker to low for 6-7 hours OT high for 3-4).
- 30 minutes before serving, stir in the lentils and replace the lid.
- Season to taste again if needed and serve with mashed potatoes or whatever you fancy.