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 lots of tender vegetables including: carrots, potatoes, yellow onion, garlic, green peas, and fresh herbs and seasonings. It’s easy win for a chilly cold day!

Makes 8 servings

What ingredients do I need to make this Lightened Up Hamburger Stew? 

• Russet potatoes –peeled and diced into bite size pieces 
• Carrots– sliced 
• Yellow onion-diced 
• Garlic-minced 
• Bay leaves
• Beef stew seasoning
• Dried rosemary 
• Dried thyme 
• Black pepper
• 96% lean ground beef or turkey 
• Low sodium beef broth
• Worcestershire sauce 
• Fresh parsley- chopped 
• All-purpose flour (mixed 2 tbsp water)- used for the slurry to help thicken the stew.
• Frozen peas

What other vegetables could I add to this Lightened Up Hamburger Stew? 

• Celery, thinly sliced
• Green beans, canned, drained and rinsed.
• Zucchini, chopped
• Tomatoes, canned chopped or diced.
• Corn-frozen or fresh.

How do I make this Lightened Up Hamburger Stew? 

This Lightened Up Hamburger Stew can be made in a slow cooker or Instant Pot.

Here are the step by step directions for the slow cooker:

Add the diced potatoes, carrots, onion, garlic, rosemary, bay leaves, stew seasoning, thyme, and pepper to a 6-8 quart slow cooker. Stir until well combined.

Brown the ground beef in a skillet, then drain off the excess fat. 

Add the drained lean ground beef, beef broth, Worcestershire sauce, and fresh parsley to the slow cooker.

Stir the ingredients to make sure everything is well combined. Keep in mind the broth may not fully cover the other ingredients.

Place the lid on the slow cooker. Cook on high for 4 hours, or low for 8 hours.

After cooking, remove the lid and stir the stew. Remove and discard bay leaves.

Mix a slurry with all-purpose flour and an equal amount of cold water. Repeat in 1 Tbsp increments until your desired thickness is reached. 

Add the frozen peas (no need to thaw) and stir to combine into the stew. Serve warm.

Store leftovers in an air tight container in the fridge for up to a week or freeze for up to 3 months.

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

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 off 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 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 bay leaves. Stir in the 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, freeze for up to 3 months

Makes 8 ( 1 and 1/4 cup )servings

2 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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