Photo of Beef & root vegetable stew by WW

Beef & root vegetable stew

Points® value
Total Time
2 hr 20 min
20 min
2 hr
A hearty meat and veg stew that’s just what you need on chilly evenings or weekends.


Calorie controlled cooking spray

8 spray(s)

Beef Braising Steak, Lean, raw

1350 g, diced


2 large, chopped

Celery, Raw

2 stick(s), sliced


3 clove(s), thinly sliced

Beef stock cube(s)

2 cube(s), 1.2l

Carrots, raw

450 g, peeled and cut into an angle

Thyme, Fresh

6 sprig(s)

Bay leaf, dry

3 leaf/leaves


240 g, peeled and cut into 2cm pieces


450 g, halved or quartered

Plain White Flour

35 g

Dijon Mustard

1½ tablespoon(s), level


  1. Mist a deep, large flameproof casserole or heavy pot (about 7-8 litres) with cooking spray and set over a medium-high heat. Add the beef in 2-4 batches depending on the size of your pot, making sure not to crowd the pot, and cook for 6 minutes, turning halfway through, until browned. Transfer the beef to a bowl.
  2. Mist the same pot with more cooking spray. Add the onions, celery and garlic and cook, stirring often, for 2 minutes until the veg starts to soften.
  3. Reserve 75ml of the stock, then pour the rest into the pan, scraping the bottom of the pan to loosen any browned bits. Stir in the beef, carrots, thyme and bay leaves, season to taste, and bring to a boil over a high heat. Reduce the heat to low, then cover and simmer for 45 minutes, stirring occasionally.
  4. Stir in the turnips and mushrooms. Cover and simmer for 35-45 minutes until the beef and vegetables are tender. In a small bowl, whisk the flour with the reserved stock. Stir the flour mixture and mustard into the stew and simmer for 2 minutes until slightly thickened, then serve.