Ingredients

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

Instructions

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

Nutrition per serving