Ingredients
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2 pounds beef stew meat, cut into 1 inch cubes
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¼ cup all-purpose flour
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½ teaspoon salt
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½ teaspoon ground black pepper
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4 cloves garlic, minced
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1 bay leaf
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1 teaspoon paprika
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1 teaspoon Worcestershire sauce
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1 onion, chopped
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1 ½ cups reduced-sodium beef broth
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3 potatoes, diced
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4 carrots, sliced
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1 stalk celery, chopped
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¾ pound butternut squash, peeled and cut into small chunks
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½ head escarole, washed and torn into bite-sized pieces
Directions
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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.
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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.
Editor's Note:
This recipe is a healthier version of Slow Cooker Beef Stew I.
Nutrition Facts (per serving)
468 | Calories |
21g | Fat |
39g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 468 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 8g | 42% |
Cholesterol 84mg | 28% |
Sodium 341mg | 15% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 7g | 26% |
Total Sugars 6g | |
Protein 31g | 61% |
Vitamin C 42mg | 47% |
Calcium 111mg | 9% |
Iron 5mg | 28% |
Potassium 1405mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.