Thursday, May 14, 2015

Beef & Butternut Squash Stew

Hearty Beef & Butternut Squash Stew
(recipe from 21 Day Fix Extreme eating plan)

This stew was AMAZING!  I had to control myself to only have one bowl, and couldn't wait to have it as leftovers.  So much flavor with healthy ingredients.

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

Heat oil in a large sauce pan over medium-high heat.
Add beef; cook, stirring frequently, for 4 to 5 minutes, or until beef is brown.
Add onion and bell peppers; cook, stirring frequently , for 4 to 5 minutes.
Add garlic; cook, stirring frequently, for 1 minute
Add tomatoes, broth, bay leaf, salt and pepper, bring to a boil.
Reduce heat to medium-low, cook, covered, for 40 minutes.
Add squash; cook, stirring occasionally, for 8 - 12 minutes, or until sauce has thickened and beef is fork-tender.
Remove bay leaf; serve topped with parsley.

One serving = approx 1-1/4 cups each
Container equivalents = 1 green, 1 red

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