- 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
- 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.
05/17/2018
recipepes.com
Healthier Slow Cooker Beef Stew, recipe
PT15M
PT1H
5
455 calories
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