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Healthier Slow Cooker Beef Stew I

Healthier Slow Cooker Beef Stew I

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

10 h 50 m servings 468 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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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

Read all reviews 8
  1. 11 Ratings

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Most helpful positive review

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 (...

Most helpful critical review

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 ...

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Least positive
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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.

I have made this recipe many many times. My roommate loved it, I love it. Everyone that I've had try it loved it. Make sure you give it a good stir or you can be left with a mostly meat bowl of ...

Tasty, healthy!

I loved the flavor of this chili. The only problem I had was I made it the day before. By the next day the squash had turned to mush.

Delicious, I prepped everything except the potatoes the night before and just threw it all in the crock pot before work.

Love it! I made it my own by using vegetable broth and V8, and no bay leaves and no sauce. Still super yummy. And really easy! I made it an hour before going to work and just left it to cook all...

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