Photo of Beef & mushroom stew by WW

Beef & mushroom stew

Points® value
Total Time
2 hr 50 min
15 min
2 hr 35 min
A warming, flavour-packed stew that’s just right for chilly evenings.


Beef Braising Steak, Lean, raw

800 g

Calorie controlled cooking spray

4 spray(s)


8 medium, peeled

Celery, Raw

3 stick(s), roughly chopped

Carrots, raw

2 medium, peeled and roughly chopped

Mixed dried mushrooms

15 g

Stock gel (stock pots)

1 pot(s), unprepared, 600ml stock

Rosemary, Fresh

1 sprig(s)

Plain White Flour

1 tablespoon(s), level


250 g, button

Redcurrant Jelly

1 tablespoon(s)


2 clove(s), minced

Butter Beans, cooked

3 can(s), large, drained

Semi Skimmed Milk

225 ml

Thyme, Fresh

1 tablespoon(s)

Parsley, fresh

10 sprig(s), fresh, roughly chopped


  1. Season the meat to taste. Mist a large flameproof casserole with cooking spray and set over a medium-high heat. Fry the beef in batches until browned all over, then set aside.
  2. Mist the casserole with cooking spray again and cook the shallots, celery and carrots for 10 minutes, or until just softened.
  3. Return the steak to the pot, then add the stock and the rosemary. Bring to the boil, then reduce the heat to low, cover and simmer for approximately 2 hours, or until the meat is tender.
  4. Blend the flour with 1 tablespoon water and add to the casserole, along with the button mushrooms and the redcurrant jelly. Cook, uncovered, for 15 minutes until the stew has thickened and the mushrooms are tender.
  5. Meanwhile, mist a large frying pan with cooking spray. Fry the garlic for 1 minute, then add the beans and cook for 5 minutes, until the beans are warmed through. Add the milk, then mash over a low heat. Season to taste, then stir through the thyme. Serve the mash with the stew, topped with the chopped parsley. The stew can be frozen for up to 2 months.


For a deeper flavour, replace 250ml of the stock with real ale.