Healthier Slow Cooker Beef Stew I

Healthier Slow Cooker Beef Stew I

4 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 h 20 m
  • Ready In

    10 h 50 m
MakeItHealthy
Recipe by  MakeItHealthy

“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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (4)

Rate This Recipe
Tenalyn
21

Tenalyn

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 time I'm going to use a half recipe in order to make sure it'll all fit in the pot. I have a 5 quart slow cooker, which I thought was pretty big, so this recipe must be for a ginormous one.

LYNDAAAAAAA
9

LYNDAAAAAAA

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.

Baking Nana
6

Baking Nana

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 (3 stalks), carrots, onion and garlic - sprinkled with the salt and pepper. Cooked all of that for a bit and the sprinkled it with about 1 heaping tablespoon of flour, the paprika. Cooked that for a bit and added it to the slow cooker. De-glazed the pan with the beef broth and added that to the slow cooker. Add the bay leaf, diced potatoes and butternut squash. I used a large butternut squash - more than the 3/4 lb called for. There didn't seem to be enough liquid to cover the potatoes. I initially started with one 14 oz can - which is more than the recipe called for but not nearly enough broth, so I added another 14 oz can of beef broth. You need to cover the potatoes with liquid or then will turn black. Set this to cook on low. It didn't need more than 5 hours. The escarole did not get added - I didn't have any and planned to add cabbage or bok choy at the end of the cooking time but I forgot and the troops were hungry. The butternut squash and beef flavor combination is wonderful.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 468 cal
  • 23%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 39.1 g
  • 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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