Ww Provencal Beef Slow Cooker Stew
Warm, hearty, and full of rustic French flavors, this WW Provencal Beef Slow Cooker Stew is the ultimate comfort food that fits beautifully into a healthy lifestyle. Tender chunks of lean beef stew meat are slow-cooked to perfection with a medley of vibrant vegetables like carrots, celery, baby potatoes, and green beans, all soaked in a rich, savory broth flavored with garlic, tomatoes, dry red wine, and aromatic herbs like thyme and rosemary. This easy-to-make, low-sodium recipe is perfect for a hands-off, make-ahead meal, requiring just 20 minutes of prep before your slow cooker works its magic over the next 8 hours. Garnished with fresh parsley for a burst of color and freshness, this elegant yet wholesome dish is ideal for a cozy family dinner or meal prepping for the week. Perfectly balanced for flavor and nutrition, it’s a Weight Watchers-friendly recipe that proves healthy food can be truly satisfying.
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Recipe Information
Ingredients
- 1 lb Beef stew meat (lean, trimmed)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic cloves (minced)
- 3 medium Carrots (sliced into rounds)
- 2 stalks Celery stalks (sliced)
- 14.5 oz Tomatoes (diced, canned, no salt added)
- 2 cups Beef broth (low-sodium)
- 0.5 cup Dry red wine
- 1 tsp Dried thyme
- 0.5 tsp Dried rosemary
- 1 leaf Bay leaf
- 1 lb Baby potatoes (halved)
- 1 cup Green beans (trimmed and cut into 2-inch pieces)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Season the beef stew meat with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Transfer the browned meat to the slow cooker.
In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Transfer the mixture to the slow cooker.
Add the sliced carrots, celery, diced tomatoes, beef broth, red wine, dried thyme, dried rosemary, and bay leaf to the slow cooker. Stir to combine.
Cover and cook on low heat for 6 hours.
After 6 hours, add the halved baby potatoes to the slow cooker. Stir gently and continue cooking on low for an additional 2 hours.
30 minutes before serving, add the green beans to the slow cooker and gently stir. Continue cooking until the beans are tender but still vibrant.
Remove the bay leaf before serving. Taste and adjust seasoning with the remaining salt and black pepper, if needed.
Serve the stew hot, garnished with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 32.7 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5621 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
