Hearty beef and butternut squash stew

Name: Hearty beef and butternut squash stew
Total time: 4500 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 tsp olive oil; 1 1/2 lb raw lean beef stew meat, boneless, cut into 2 inch cubes; 1 medium onion, chopped; 1/2 green bell pepper, chopped; 1/2 red bell pepper, chopped; 4 clove garlic, crushed; 2 medium tomatoes, chopped; 1 cup low-sodium organic beef broth; 1 Bay leaf; 1 tsp sea salt or Himalayan salt; 1 tsp ground black pepper; 2 cup cubed butternut squash; 1/4 cup chopped fresh flat leaf parsley

mogedora2 @cook_3646380

This delicious recipe is one that I will make again from my 21 day fix extreme eating plan guide!

mogedora2 @cook_3646380

This delicious recipe is one that I will make again from my 21 day fix extreme eating plan guide!

Saved

Ingredients

1 hour 15 mins

6 servings

1 tspolive oil
1 1/2 lbraw lean beef stew meat, boneless, cut into 2 inch cubes
1 mediumonion, chopped
1/2green bell pepper, chopped
1/2red bell pepper, chopped
4 clovegarlic, crushed
2 mediumtomatoes, chopped
1 cuplow-sodium organic beef broth
1Bay leaf
1 tspsea salt or Himalayan salt
1 tspground black pepper
2 cupcubed butternut squash
1/4 cupchopped fresh flat leaf parsley

Saved

Steps

1 hour 15 mins

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, or until onion is translucent.
4

Add garlic; cook, stirring frequently for 1 minute.
5

Add tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil. Reduce heat to medium-low; covered for 40 minutes.
6

Add squash; cook, stirring occasionally, for 8 to 12 minutes, or until sauce has thickened and beef is fork- tender.
7

Remove bay leaf; serve topped with parsley.