// Hearty Beef and Butternut Squash Stew Recipe//

I made a yummy recipe for dinner from the 21 day fix extreme program that I am following and I wanted to share it with you guys. I put mine in the crockpot all day instead of cooking on the stove. So good, easy, and healthy! Your welcome! Want more recipes like this my next 21 day fix extreme group starts March 2nd. Email fawnrosenbohm@hotmail.com for all the details.

  • 1 tsp. olive oil
  • 1 1/2 pounds raw lean beef stew meat (cut into 2 inch chunks)
  • 1 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 4 cloves garlic, crushed
  • 2 medium tomatoes
  • 1 cup low-sodium organic beef broth
  • 1 bay leaf 
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 2 cups cubed butternut squash
  • 1/4 cup chopped fresh flat leaf parsley 
  1. Heat oil in large saucepan over medium-high heat
  2. Add beef; cook, stirring frequently 4-5 minutes, or until beef is brown
  3. Add onion and bell peppers; cook, stirring frequently 4-5 minutes, or until onion is translucent
  4. Add garlic; stir frequently for 1 minute
  5. Add tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil.
  6. Add squash; cook, stirring occasionally 8-12 minutes, or until sauce has thickened and beef is fork-tender
  7. Remove bay leaf; serve topped with parsley
Yield: 6 servings (approx 1-1/4 cup each)
Container equivalents: 1 green (vegetables); 1 red (protein)
*You can refrigerate up to 4 days or freeze for up to three months

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