This Weight Watchers beef stew recipe is easy to make, delicious, and perfect for weeknight dinners. Instant Pot beef stew comes out perfectly every time. I’ll show you how to make Weight Watchers beef stew, Instant Pot style. It’s a great way to put your favorite electric pressure cooker to work in the kitchen.
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If you are wondering why I like using my Instant Pot to make Weight Watchers beef stew, I’ll tell you…I tell everyone…the Instant Pot is great. It’s not because it’s faster, or better in some magical way, though. It’s all about monitoring.
I don’t have to monitor the stove or the oven while I’m using the pressure cooker to make beef stew or anything else for that matter. This Instant Pot macaroni and cheese is amazing and I make this Sweet and Sour Chicken regularly too. The Instant Pot just makes life a little easier, who doesn’t love that.
Weight Watchers beef stew recipe
This is a Weight Watchers beef stew recipe but all that really means is that it’s lighter and just as delicious as any non ‘healthy’ version you’ll find! For those of you on any of the myWW plans you can find the points breakdown below.
Weight Watchers points for Beef Stew:
WW has definitely changed from 2020 to now. They went from three to one plan to multiple plans and back to one plan again. So in 2023, we have just plain old “POINTS.”
- Be sure to calculate the points value of the foods and recipes you eat in the app.
- Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
- Accuracy will come from the information you input on the app.
One serving is 2 pieces of beef, 2 pieces of bok choy, 3 carrots, and 1/4 cup sauce for 3 more points you can also serve this with 1/2 cup of white rice.
Here’s what you’ll need to make this Instant Pot beef stew recipe:
- Lean and boneless chuck steak, cut into 2-inch pieces
- Cooking spray
- Asian pear, cored and cut into chunks
- Shallot
- Garlic cloves
- Ginger root
- Rice vinegar
- Water
- Soy sauce
- Korean chile powder
- Baby carrots
- Bok choy
- Cornstarch
- Sesame seeds
Make sure you don’t swap out the Asian pears. Along with the rice vinegar they work to tenderize the beef! It’s funny how those little details can be tricky with certain foods, Asian cuisine especially!
How to make this Weight Watchers beef stew recipe:
- Select the Saute function on your pressure cooker and set time to 15 minutes. When hot spray a little bit of the cooking spray into the pot then add the beef chunks. Cook until the beef has brown, you’ll know when to flip over the beef chunks when they peel away easily from the pot, if they don’t let them cook longer, try to brown each piece on all sides. While the beef is browning place the Asian pear, shallot, ginger, rice vinegar, 1⁄4 cup of water, soy sauce and half of the Korean chile powder or ancho chile, into a blender and puree until you have a smooth sauce.
- When the beef has finished browning, cancel the Saute function and very carefully pour in the blended mix and stir until well combined. Put the lid on the pressure cooker, set valve to Sealing, select High Pressure and set time to 35 minutes. Once the cooking time has completed carefully move the valve to venting to release all pressure before opening the pressure cooker.
- Into the cooked beef add the carrots and the bok choy, put the lid back on the pressure cooker, select Sealing and set to High Pressure for 2 minutes. Do a quick release of the pressure after the 2 minutes are up. Carefully open the pressure cooker and use a slotted spoon or tongs to transfer the beef and vegetables onto a serving dish – you want to leave the broth in the pot.
- In a small container mix, the cornstarch and 1 teaspoon of water until well combined and set aside. Select Saute on the pressure cooker and set to 15 minutes, once the remaining broth has come to a boil quickly select Cancel and then mix in the cornstarch mixture into the broth, stir quickly to prevent any lumps and cook until the sauce has thickened into a gravy-like consistency. Pour the sauce over the beef and vegetables, sprinkle remaining chile powder over the beef and then sprinkle the sesame seeds over the entire dish.
Printable Weight Watchers Beef Stew Instant Pot Recipe:
Weight Watchers Beef Stew Recipe
This Weight Watchers beef stew recipe is easy to make, delicious, and perfect for weeknight dinners. Instant Pot beef stew comes out perfectly every time. I'll show you how to make Weight Watchers beef stew, Instant Pot style. It's a great way to put your favorite electric pressure cooker to work in the kitchen.
Ingredients
- 1 lb. lean and boneless chuck steak, cut into 2 inch pieces
- cooking spray
- 1 small Asian pear, cored and cut into chunks
- 1 shallot, halved
- 4 medium sized garlic cloves
- 11⁄2 inch piece of ginger root, peeled and roughly chopped
- 1⁄4 cup of rice vinegar
- 1⁄4 cup of water
- 3 Tablespoons of soy sauce
- 2 teaspoons of Korean chile powder (gochugaru) or ancho chile powder
- 3⁄4 lb or 12 baby carrots
- 10 oz chopped large bok choy (or 4 (5oz) baby bok choy halved and quartered lengthwise)
- 1 1⁄2 teaspoons cornstarch
- 1 teaspoon of water
- 1 teaspoon toasted sesame seeds
Instructions
- Select the Saute function on your pressure cooker and set time to 15 minutes. When hot spray a little bit of the cooking spray into the pot then add the beef chunks. Cook until the beef has brown, you’ll know when to flip over the beef chunks when they peel away easily from the pot, if they don’t let them cook longer, try to brown each piece on all sides. While the beef is browning place the Asian pear, shallot, ginger, rice vinegar, 1⁄4 cup of water, soy sauce and half of the Korean chile powder or ancho chile, into a blender and puree until you have a smooth sauce.
- When the beef has finished browning, cancel the Saute function and very carefully pour in the blended mix and stir until well combined. Put the lid on the pressure cooker, set valve to Sealing, select High Pressure and set time to 35 minutes. Once cooking time has completed carefully move valve to Venting to release all pressure before opening the pressure cooker.
- Into the cooked beef add the carrots and the bok choy, put the lid back on the pressure cooker, select Sealing and set to High Pressure for 2 minutes. Do a quick release of the pressure after the 2 minutes are up. Carefully open the pressure cooker and use a slotted spoon or tongs to transfer the beef and vegetables onto a serving dish – you want to leave the broth in the pot.
- In a small container mix the cornstarch and 1 teaspoon of water until well combined and set aside. Select Saute on the pressure cooker and set to 15 minutes, once the remaining broth has come to a boil quickly select Cancel and then mix in the cornstarch mixture into the broth, stir quickly to prevent any lumps and cook until the sauce has thickened into a gravy-like consistency. Pour the sauce over the beef and vegetables, sprinkle remaining chile powder over the beef and then sprinkle the sesame seeds over the entire dish.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 381Total Fat 21gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 11gCholesterol 109mgSodium 783mgCarbohydrates 13gFiber 4gSugar 6gProtein 35g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Gen
Tuesday 16th of March 2021
It would be great if you could include the points in the "printable" recipe, such as putting it next to the number of servings.
Michele Brosius
Tuesday 23rd of March 2021
Since the points are only estimates and you should be recalculated based on the actual brands and ingredients you use when cooking the recipe, the points on the card aren't that useful. Thanks!