Wednesday, March 4, 2015

Hearty Beef and Butternut Squash Stew (21 day fix style)

Makes 6 servings.  Each serving is 1 red and 1 green.

1 tsp olive oil
1 1/2 pounds of raw lean beef 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
1 tsp ground black pepper
2 cups cubed butternut squash
1/4 chopped flat leaf parsley

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


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