Beef and Butternut Squash Stew (21 Day Fix Extreme)
Beef and Butternut Squash Stew (21 Day Fix Extreme)
Print Recipe
Servings
6 servings (1 1/4 cup each)
Servings
6 servings (1 1/4 cup each)
Beef and Butternut Squash Stew (21 Day Fix Extreme)
Beef and Butternut Squash Stew (21 Day Fix Extreme)
Print Recipe
Servings
6 servings (1 1/4 cup each)
Servings
6 servings (1 1/4 cup each)
Ingredients
  • 1 tsp. olive oil
  • 1 1/2 lbs grass-fed 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 of garlic, crushed
  • 2 medium tomatoes, chopped
  • 1 cup low sodium organic beef or chicken broth
  • 1 bay leaf
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • 2 cups cubed butternut squash
  • 1/4 cup chopped fresh flat leaf parsley
Servings: servings (1 1/4 cup each)
Instructions
  1. Heat oil in 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.
  6. Reduce heat to medium – low, cook, covered for 40 minutes
  7. Add squash, cook stirring for 8 to 12 minutes occasionally or until the sauce thickens and beef is fork tender.
  8. Remove the bay leaf, top with parsley and serve.
Recipe Notes

One serving is 1 red and 1 green container.  I usually double this for extra leftovers.

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