The Best Slow Cooker Beef Stew Recipe

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 4 carrots, sliced
• 3 potatoes, diced
• 0.75 pound butternut squash, peeled and cut into small chunks
• 1.5 cups reduced-sodium beef broth
• 1 onion, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 0.5 head escarole, washed and torn into bite-sized pieces

Instructions

1. Place beef in your slow cooker. In a separate small bowl, combine flour, salt, and black pepper. Sprinkle the mixture evenly over the beef, ensuring it's fully coated. Then, add the carrots, potatoes, squash, beef broth, onion, celery, garlic, paprika, Worcestershire sauce, and bay leaf to the slow cooker. Cover with the lid.
2. Cook on the Low setting for 10 to 12 hours, or on the High setting for 4 to 6 hours. Stir in the escarole, then cover again. Cook until the escarole is tender, approximately 15 to 20 minutes.

Nutrition

• Calories: 468 kcal
• Fat Content: 21 g
• Fiber Content: 7 g
• Sugar Content: 6 g
• Sodium Content: 341 mg
• Protein Content: 31 g
• Cholesterol Content: 84 mg
• Carbohydrate Content: 39 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g