Healthier Slow Cooker Beef Stew I

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

  • PREP

    30 mins

  • COOK

    10 hrs 20 mins

  • READY IN

    10 hrs 50 mins

Directions

  1. 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.
  2. 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