Lightened Up Hamburger Stew

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This Lightened Up Hamburger Stew is very to traditional beef stew, but it’s made with lean ground beef instead of stew meat. It’s packed with many tender vegetables including carrots, potatoes, yellow onion, garlic, green peas, and fresh herbs and seasonings. It’s an easy win for a chilly cold day!

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PREP TIME15 minutes
COOK TIME4 hours
TOTAL TIME4 hours 15 minutes

Ingredients

  • 5 medium Russet potatoes–peeled and diced into bite-size pieces
  • 2 cups carrots-chopped
  • 1 medium yellow onion-diced
  • ½ Tbsp garlic- minced
  • 3 bay leaves
  • 2 Tbsp beef stew seasoning
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • 1/4 tsp black pepper
  • Pinch of salt
  • 1 lb. 96% lean ground beef or 99% ground turkey
  • 4 cups reduced sodium beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp fresh parsley-chopped
  • 2 Tbsp all-purpose flour or cornstarch (mixed 2 tbsp water)
  • 1 cup frozen peas, not thawed

Instructions

Slow Cooker Directions:

      1. Add the diced potatoes, carrots, onion, garlic, rosemary, bay leaves, stew seasoning, thyme, salt, and pepper to a 6-8 quart slow cooker. Stir until well combined.
      2. Brown the ground beef in a skillet, then drain the excess fat.
      3. Add the drained lean ground beef, beef broth, Worcestershire sauce, and fresh parsley to the slow cooker.
      4. Stir the ingredients to make sure everything is well combined. Keep in mind the broth may not fully cover the other ingredients.
      5. Place the lid on the slow cooker. Cook on high for 4 hours, or low for 8 hours.
      6. After cooking, remove the lid and stir the stew. Remove and discard bay leaves.
      7. Mix a slurry with all-purpose flour or cornstarch and an equal amount of cold water. Repeat in 1 Tbsp increments until your desired thickness is reached.
      8. Add the frozen peas (no need to thaw) and stir to combine into the stew. Serve warm.
      9. Store leftovers in an air tight container in the fridge for up to a week, freeze for up to 3 months.

Instant Pot Directions:

      1. Turn the Sauté button on Instant Pot. Add the ground beef and cook on Sauté until beef is brown. Drain off the excess fat. Press cancel to stop the Sauté function.
      2. Pour in 1 cup of water and stir through really well, scraping the bottom with the spatula.
      3. Add diced potatoes, carrots, onion, garlic, rosemary, bay leaves, stew seasoning, thyme, salt and pepper, stir the ingredients to make sure everything is well combined.
      4. Close and lock the lid. Set to Manual/Pressure Cook on HIGH pressure for 5 minutes. After 3 beeps, the Instant Pot will start building up pressure (should take about 7-10 minutes).
      5. Once the timer goes off, allow 5 minutes for the pressure to release naturally, and then do the quick release to let off the steam.
      6. While the stew is cooking, mix a slurry with all-purpose flour or cornstarch and an equal amount of cold water. Repeat in 1 Tbsp increments until your desired thickness is reached. Set aside.
      7. Open the pot and remove/discard bay leaves. Stir this flour slurry into the stew. This will thicken the liquid.
      8. Add the frozen peas (no need to thaw) and stir to combine into the stew. Serve warm.
      9. Store leftovers in an air-tight container in the fridge for up to a week, and freeze for up to 3 months.

Makes 8 ( 1 and 1/4 cup )servings

5 WW Points® per serving if using 96% lean ground beef

4 WW Points® per serving if using 99% lean ground turkey

Notes

Smartpoints: GREEN: 5 Smartpoints per serving BLUE/PURPLE: 4 smartpoints per serving if using 99% ground turkey

Nutrition Information:

YIELD:

 8
Amount Per Serving: CALORIES: 173TOTAL FAT: 2gCHOLESTEROL: 25mgSODIUM: 356mgCARBOHYDRATES: 24gNET CARBOHYDRATES: 22gFIBER: 2gSUGAR: 2gPROTEIN: 16g

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