Monday, June 29, 2015

Beef and Butternut Squash Stew

I've looks at this recipe a few times, and though it got great reviews, I was hesitant to try it. Why? I'm not sure...maybe because I've never really tried squash?!?
I was missing out. This is awesome! I used the crockpot after I browned the beef cause I was short on time today, but it was still delicious!
Give it a whirl, let me know what you think!
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 tsp olive oil
  • 1½ lbs raw lean beef stew meat, boneless, cut into cubes
  • 1 medium onion, chopped
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes or 2 medium tomatoes, chopped
  • 1 cup organic beef broth
  • 1 bay leaf
  • 1 tsp sea salt
  • 1 tsp ground black pepper (optional)
  • 2 cups cubed butternut squash
  • ¼ cup chopped fresh flat leaf parsley
  1. Heat oil in a large sauce pan over medium-high heat.
  2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until beef is brown.
  3. Add onion and bell peppers; cook, stirring frequently , for 4 to 5 minutes.
  4. Add garlic; cook, stirring frequently, for 1 minute
  5. Add tomatoes, broth, bay leaf, salt and pepper, bring to a boil.
  6. Reduce heat to medium-low, cook, covered, for 40 minutes.
  7. Add squash; cook, stirring occasionally, for 8 - 12 minutes, or until sauce has thickened and beef is fork-tender.
  8. Remove bay leaf; serve topped with parsley.
21 Day Fix Extreme a serving = 1 green/ 1 red
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