Healthier Slow Cooker Beef Stew I

Ingredients

• 1  bay leaf 
• 2 pounds beef stew meat cut into 1 inch cubes
• 0.8 pound butternut squash peeled cut into small chunks
• 4  carrots sliced
• 1 stalk celery chopped
• 0.5 head endive washed and torn into bite-sized pieces
• 0.3 cup flour all-purpose
• 4 cloves garlic minced
• 0.5 teaspoon ground pepper black
• 1.5 cups beef broth reduced-sodium
• 1  onion chopped
• 1 teaspoon paprika 
• 3  potatoes diced
• 0.5 teaspoon salt 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• slow cooker

Directions

1. Place beef in slow cooker.
2. Mix together flour, salt, and pepper in a small bowl.
3. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash.
4. 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.