Description
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
- 2 pounds beef stew meat, cut into 1 inch cubes
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 onion, chopped
- 1 ½ cups reduced-sodium beef broth
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery, chopped
- ¾ pound butternut squash, peeled and cut into small chunks
- ½ head escarole, washed and torn into bite-sized pieces
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 10 hrs 20 mins
Total Time: 10 hrs 50 mins
Servings: 6