Beef and Butternut Squash Stew - 21 Day Fix Extreme Recipe

What's better than beef and butternut squash??  Seriously, anything with butternut squash I absolutely LOVE!!  I was thrilled to know that Autumn categorized butternut squash as a GREEN container (veggies) and not a carb!!  So, when I saw this in the meal plan, I knew I had to give it a try!!

Let me tell you...this is DELICIOUS, filling and satisfying!!!

Beef and Butternut Squash Stew

(Makes 6 servings, about 1 1/4 cups each)

• 1 tsp olive oil
• 1 1/2 lbs 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 cloves 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 cups cubed butternut squash
• 1/4 cup chopped fresh flat leaf parsley

1. Heat oil in a large saucepan 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 boil.  Reduce Heat to medium-low; cook, 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.

I made a double batch of this...I served it
for dinner with my family and then froze the extra in individual servings for later dinners!