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Hearty Slow Cooker Beef Stew
American

Hearty Slow Cooker Beef Stew

A comforting, nutritious beef stew packed with tender vegetables and rich flavor, perfect for chilly days.
American

Hearty Slow Cooker Beef Stew

A comforting, nutritious beef stew packed with tender vegetables and rich flavor, perfect for chilly days.

4 hours 45 minutes

Prep Time

4 hours 15 minutes

Cook Time

Easy

Level

Serves 6

Servings

4 hours 45 minutes

Prep Time

4 hours 15 minutes

Cook Time

Easy

Level

Serves 6

Servings

There’s nothing quite like the aroma of a slow-simmering beef stew filling your home on a cold day. This hearty recipe transforms simple ingredients into a soul-warming meal that’s both nutritious and satisfying. The combination of tender beef, colorful vegetables, and aromatic herbs creates layers of flavor that develop beautifully over hours of gentle cooking. Using reduced-sodium broth keeps this family-friendly dish on the healthier side, while the addition of butternut squash and escarole boosts the nutritional value with vitamins and fiber.

Ingredients

  • beef stew meat
    2
    pounds
  • all-purpose flour
    ¼
    cup
  • salt
    ½
    teaspoon
  • ground black pepper
    ½
    teaspoon
  • carrots
    4
    pieces
  • potatoes
    3
    pieces
  • butternut squash
    12
    ounces
  • reduced-sodium beef broth
    1 ½
    cups
  • onion
    1
    piece
  • celery
    1
    stalk
  • garlic
    4
    cloves
  • paprika
    1
    teaspoon
  • Worcestershire sauce
    1
    teaspoon
  • bay leaf
    1
    piece
  • escarole
    ½
    head

Tips

  1. Substitute sweet potatoes for regular potatoes for added sweetness and beta-carotene.

  2. Replace escarole with spinach, kale, or cabbage for different flavors and textures.

  3. Add 1 cup of frozen peas during the last 30 minutes for extra color and nutrition.

  4. For a heartier version, add 1 cup of pearl barley or diced turnips with the other vegetables.

Storage

Store leftover stew in the refrigerator for up to 4 days in airtight containers. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Steps:

Prepare the beef
Place the beef cubes in your slow cooker. In a small bowl, combine flour, salt, and black pepper. Sprinkle this mixture over the beef and toss well to ensure all pieces are evenly coated.
Add vegetables and seasonings
Add the sliced carrots, diced potatoes, butternut squash chunks, chopped onion, celery, and minced garlic to the slow cooker. Pour in the beef broth, then add paprika, Worcestershire sauce, and bay leaf. Give everything a gentle stir.
Cook the stew
Cover the slow cooker and cook on Low for 10 to 12 hours, or on High for 4 to 6 hours, until the beef is tender and vegetables are cooked through.
Add escarole and finish
Stir in the torn escarole pieces. Cover and continue cooking for 15 to 20 minutes more, until the escarole is tender. Remove the bay leaf before serving.

Nutritions

  • Calories

    385 kcal

    Energy

    1611 kJ

    Protein

    32 g

    Fat

    12 g

    Carbohydrates

    35 g

    Fiber

    6 g

    Sugars

    8 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Substitute sweet potatoes for regular potatoes for added sweetness and beta-carotene.

  2. Replace escarole with spinach, kale, or cabbage for different flavors and textures.

  3. Add 1 cup of frozen peas during the last 30 minutes for extra color and nutrition.

  4. For a heartier version, add 1 cup of pearl barley or diced turnips with the other vegetables.

FAQ

Yes, you can adapt this recipe for stovetop cooking. Brown the beef in a Dutch oven, add all ingredients except escarole, bring to a boil, then simmer covered for 2-3 hours until tender. Add escarole in the last 15 minutes.
Chuck roast, bottom round, or pre-cut stew meat work excellently. These tougher cuts become incredibly tender during the long, slow cooking process and develop rich flavor.
Absolutely! You can prep all ingredients the night before, store them in the refrigerator, then add everything to the slow cooker in the morning. This makes busy weeknight dinners effortless.
Escarole and other leafy greens cook very quickly and can become mushy if added too early. Adding them in the final 15-20 minutes preserves their texture and bright green color.