Healthier Slow Cooker Beef Stew I

Healthier Slow Cooker Beef Stew I

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MakeItHealthy 725

"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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10 h 50 m servings 468 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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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 ...

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