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!

• Preparation Time: 30 mins
• Cooking Time: 10 hr
• Total Time: 10 hr 30 mins
• Calories: 468 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup all-purpose flour
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 4 carrots, sliced
• 1 teaspoon paprika
• 1 bay leaf
• 4 cloves garlic, minced
• 1 stalk celery, chopped
• 1 teaspoon Worcestershire sauce
• 3 potatoes, diced
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1 ½ cups reduced-sodium beef broth
• ¾ pound butternut squash, peeled and cut into small chunks
• ½ head escarole, washed and torn into bite-sized pieces

Recipe Instructions

Step 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.

Step 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.