Healthier Slow Cooker Beef Stew I

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!

Step: 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.

Step: 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.

Per Serving: 468 calories; protein 30.7g; carbohydrates 39.1g; fat 21.3g; cholesterol 83.5mg; sodium 340.8mg.

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Some of dieters eat salad for dinner instead of a traditional meat and potatoes meal . But if you’re not sure , your raw food can contain more fat and calories than the food you’re trying to move . Make sure do this guide to keep a evening salad that keep your diet on track.