Healthier Slow Cooker Beef Stew I
Try this Healthier Slow Cooker Beef Stew I recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
slow cooker
dairy free
- 4 cloves garlic minced
- 1/2 teaspoon salt
- 2 pounds beef stew meat cut into 1 inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon worcestershire sauce
- 1 onion, chopped
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery chopped
- 1 1/2 cups reduced-sodium beef broth
- 3/4 pound butternut squash peeled and cut into small chunks
- 1/2 head escarole washed and torn into bite-sized piec
- Carbohydrate 16.9534848426205 g
- Cholesterol 99.7903214 mg
- Fat 26.2672081424255 g
- Fiber 1.68091981928547 g
- Protein 30.2772403684897 g
- Saturated Fat 10.5542113331672 g
- Serving Size 1 1 Serving (288g)
- Sodium 366.904653467616 mg
- Sugar 15.2725650233351 g
- Trans Fat 3.36630679267402 g
- Calories 428 calories
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.
