Rating: 4.42 stars
33 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary test

prep:
30 mins
cook:
10 hrs 20 mins
total:
10 hrs 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

468 calories; protein 30.7g; carbohydrates 39.1g; fat 21.3g; cholesterol 83.5mg; sodium 340.8mg. Full Nutrition
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Reviews (35)

Most helpful positive review

Rating: 4 stars
05/16/2013
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 (3 stalks), carrots, onion and garlic - sprinkled with the salt and pepper. Cooked all of that for a bit and the sprinkled it with about 1 heaping tablespoon of flour, the paprika. Cooked that for a bit and added it to the slow cooker. De-glazed the pan with the beef broth and added that to the slow cooker. Add the bay leaf, diced potatoes and butternut squash. I used a large butternut squash - more than the 3/4 lb called for. There didn't seem to be enough liquid to cover the potatoes. I initially started with one 14 oz can - which is more than the recipe called for but not nearly enough broth, so I added another 14 oz can of beef broth. You need to cover the potatoes with liquid or then will turn black. Set this to cook on low. It didn't need more than 5 hours. The escarole did not get added - I didn't have any and planned to add cabbage or bok choy at the end of the cooking time but I forgot and the troops were hungry. The butternut squash and beef flavor combination is wonderful. Read More
(22)

Most helpful critical review

Rating: 3 stars
06/18/2012
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 time I'm going to use a half recipe in order to make sure it'll all fit in the pot. I have a 5 quart slow cooker which I thought was pretty big so this recipe must be for a ginormous one. Read More
(32)
33 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/18/2012
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 time I'm going to use a half recipe in order to make sure it'll all fit in the pot. I have a 5 quart slow cooker which I thought was pretty big so this recipe must be for a ginormous one. Read More
(32)
Rating: 4 stars
05/16/2013
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 (3 stalks), carrots, onion and garlic - sprinkled with the salt and pepper. Cooked all of that for a bit and the sprinkled it with about 1 heaping tablespoon of flour, the paprika. Cooked that for a bit and added it to the slow cooker. De-glazed the pan with the beef broth and added that to the slow cooker. Add the bay leaf, diced potatoes and butternut squash. I used a large butternut squash - more than the 3/4 lb called for. There didn't seem to be enough liquid to cover the potatoes. I initially started with one 14 oz can - which is more than the recipe called for but not nearly enough broth, so I added another 14 oz can of beef broth. You need to cover the potatoes with liquid or then will turn black. Set this to cook on low. It didn't need more than 5 hours. The escarole did not get added - I didn't have any and planned to add cabbage or bok choy at the end of the cooking time but I forgot and the troops were hungry. The butternut squash and beef flavor combination is wonderful. Read More
(22)
Rating: 4 stars
12/02/2012
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. Read More
(12)
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Rating: 5 stars
11/01/2013
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 stew (which I didn't mind though having more veggies is awesome). I've never used the Escarole though I might try the baby kale suggestion from another reviewer this time around. Definitely in my regular rotation of slow-cooker recipes. Read More
(7)
Rating: 5 stars
10/18/2016
Delicious I prepped everything except the potatoes the night before and just threw it all in the crock pot before work. Read More
(4)
Rating: 5 stars
12/10/2016
Tasty healthy! Read More
(3)
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Rating: 5 stars
10/08/2016
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 day. My apartment smelled amazing when I came home later! Read More
(3)
Rating: 5 stars
01/21/2018
My hubby is a soup and ate freak and he loved it. So easy he can make for himself. Read More
(2)
Rating: 4 stars
11/02/2016
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. Read More
(2)