Thursday, November 12, 2015

Beef and Butternut Squash Stew

My entire family (me, my husband, and my 15 &13 yr old) ALL love this meal!
It’s not only delicious but also super simple to make
Makes 6 servings, approximately 1 1/4 cups each
Container counts: 1 Green & 1 Red per serving
1 tsp Olive Oil
1 1/2 lbs lean beef cut into 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 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 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 a boil. Reduce heat to medium- low; cool, 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.
This recipe comes from the 21 Day Fix Extreme eating plan along with many other super delicious recipes that follow along with the guidelines of 21 Day Fix Extreme which helped me get into the BEST shape of my life! If you are looking into healthy recipes to lose weight or need a little guidance, find me on Facebook! Would love to chat!

1 comment :

  1. I'm not sure where you're getting your info, but good topic. I needs to spend some time learning more or understanding more. Thanks for great information I was looking for this information for my mission. craigslist kansas city