Healthier Slow Cooker Beef Stew I

Healthier Slow Cooker Beef Stew I

4
MakeItHealthy 704

"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!"

Ingredients

10 h 50 m {{adjustedServings}} servings 468 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.

Footnotes

  • Editor's Note:
  • This recipe is a healthier version of Slow Cooker Beef Stew I.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

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  1. 7 Ratings

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I just got done putting everything in my new slow cooker but it didn't all fit so I had to only use half of the onion and half of the butternut squash. I'm not using the escarole at all. Next ...

I used about a pound (maybe a bit more but not 2 lbs) of leftover beef from a Prime Rib I cooked this week. I diced the beef and browned stovetop in a bit of olive oil - then added the celery (...

The butternut squash added a really nice flavor. I used baby kale instead of escarole because that was all I could find at the market.