This hearty and delicious stew is perfect for the rainy days of fall. By adding more vegetables and using reduced-sodium beef broth I make this recipe extra healthy for my family. Increasing the amount of garlic also helps ward off any colds!
Original recipe makes 6 servings
Ingredients
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups reduced-sodium beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
3/4 pound butternut squash, peeled and cut into small chunks
1/2 head escarole, washed and torn into bite-sized pieces
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PREP
30 mins
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COOK
10 hrs 20 mins
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READY IN
10 hrs 50 mins
Directions
- Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash.
- Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.
Nutrition
Calories: 468 kcal
Carbohydrates: 39.1 g
Cholesterol: 83 mg
Fat: 21.3 g
Fiber: 7.4 g
Protein: 30.7 g
Sodium: 341 mg