Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Slow Cooker Beef and Butternut Squash Stew

4.4
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
255 min
TOTAL TIME
285 min
SERVINGS
6 servings
Dinner
Slow Cooker Beef and Butternut Squash Stew
Ingredients
  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 pound butternut squash, peeled and cut into small chunks
  • 4 carrots, sliced
  • 3 potatoes, diced
  • 1 1/2 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
  • 1/2 head escarole, washed and torn into bite-sized pieces
Instructions
1
Place the beef in a slow cooker, taking care to fill it completely. In a small bowl, mix together the flour, salt, and black pepper until well combined. Then, sprinkle this mixture evenly over the beef, ensuring it is fully coated. Next, stir in the butternut squash, carrots, potatoes, beef broth, onion, celery, garlic, bay leaf, paprika, and Worcestershire sauce until everything is well incorporated.
2
Cover the slow cooker to allow the ingredients to simmer together. Cook on Low for 10-12 hours or High for 4-6 hours, depending on your schedule and the desired level of tenderness. After the cooking time has elapsed, stir in the escarole and cover the slow cooker once more. Continue to cook until the escarole is tender, adding a few extra minutes as needed.