HEALTHIER SLOW COOKER BEEF STEW I

Healthier Slow Cooker Beef Stew I image

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!

Provided by MakeItHealthy

Categories Soups, Stews and Chili Recipes Stews Beef

Time 10h50m

Yield 6

Number Of Ingredients 15

Ingredients

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

Steps:

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 Facts : Calories 468.4 calories, Carbohydrate 39.1 g, Cholesterol 83.5 mg, Fat 21.3 g, Fiber 7.4 g, Protein 30.7 g, SaturatedFat 8.3 g, Sodium 340.8 mg, Sugar 5.8 g