Hearty Slow Cooker Beef Stew

Ingredients

For 6 servings

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

Method

1. 1.Place beef in a slow cooker. Combine flour, salt, and black pepper in a small bowl, sprinkle over beef, and toss to coat. Add carrots, potatoes, squash, broth, onion, celery, garlic, paprika, Worcestershire sauce, and bay leaf. Cover the slow cooker.
2. 2.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 more.