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Photo of Classic beef stew by WW

Classic beef stew

5 - 6
PersonalPoints™ per serving
Total Time
2 hr 45 min
25 min
2 hr 20 min


Olive oil

1 tbs

Lean beef chuck steak

540 g, (buy 600g), fat trimmed, cut into 3cm pieces

Brown onion

1 medium, chopped

Plain flour

1 tbs

Canned diced tomatoes

400 g, (1 x 400g can)

Beef stock

¾ cup(s), (185 ml)


300 g, cut into 3cm pieces


2 medium, sliced


1 medium, chopped


200 g, button variety, halved

Baby spinach leaves

3 cup(s), (60g)


  1. Heat oil in a large deep non-stick saucepan over medium–high heat. Cook beef, in batches, turning, for 3 minutes or until browned. Transfer to a plate.
  2. Reduce heat to medium. Cook onion in same pan, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Stir in tomatoes, stock and beef and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 1 hour (see tip).
  3. Add potato, carrot, swede and mushroom. Simmer, covered, stirring occasionally, for 1 hour or until beef is very tender. Add spinach and cook for 1 minute or until just wilted. Serve.


TIP: Stir beef occasionally to stop it catching and burning on the bottom of the pan. GOT LEFTOVERS? Store any leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop.