Beef Stew- Crockpot

19 Nov

– 1 lb stew meat
– 1 onion, quartered
– 30 baby carrots (about 2/3 of a bag)
– 3 stalks of celery, chopped about 1 inch wide
– 1 large russet potato, chopped into roughly 1×1 inch chunks
– McCormick Beef Stew seasoning packet (1)
– 2 cups of water
– 1 tsp salt
– 3 bay leaves
– pepper to taste
– 1 tbsp. corn starch


1. Place beef and all veggies into crockpot. Add salt, pepper, and bay leaves.
2. Mix water and Beef Stew seasoning together until mostly dissolved. Pour mixture into crockpot, over beef and veggies.
3. Stir ingredients together. Cook on low 6-8 hours.
4. 15-30 min before serving, remove about 3 tbsp. of juice, and mix in a separate cup with 1 tbsp. corn starch until smooth.
5. Add corn starch slurry back into stew. Mix, and cook on high with no lid until ready to serve. This will thicken the sauce.
6. Remove Bay leaves before eating.

Note: I like my beef stew with rice, as seen in the photo. I served with 3/4 cup of jasmine rice, which made my meal exactly 600 calories.

4 Servings= 447 Calories per Serving

beef stew


2 Responses to “Beef Stew- Crockpot”

  1. mommysonadiet November 19, 2013 at 10:34 pm #

    Appx 12 ww points plus per serving (not counting rice)



  1. Weekly Menu #1 | Mommy's on a diet - September 2, 2015

    […] Crockpot Beef Stew (quick and easy) over Rice  (447-600 cal) […]


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