The guys in our family are hearty meat eaters.  Since we have been on a clean eating journey we have cut back on the amount of meat that we serve.  Instead our plates are more full of vegetables and whole grains than meat. So when I served this beef stew they were excited and chowed down.  This recipe was adapted from 21 Day Fix Eating Plan and is definitely a winner.  I buy butternut squash already cubed in the produce section of the grocery store to save time. The beef and butternut squash are a yummy combination. The squash seems to help thicken the sauce.  No one even missed potatoes from the stew! This dish is even better the next day and freezes nicely.  Serve it with cauliflower mashed “potatoes” and you have a hearty meal! If you are following the 21 Day Fix Meal Plan one serving of the stew (1 1/4 cup) is equivalent to 1 green container and 1 red container.

Beef and Butternut Squash Stew

Adapted from 21 Day Fix Extreme

Makes 6 servings

Ingredients

• 1 teaspoon olive oil
• 1 1/2 lbs of raw, lean beef stew meat 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 broth
• 1 bay leaf
• 1 teaspoon sea salt or Himalayan salt
• 1 teaspoon ground black pepper
• 2 cups cubed butternut squash
• 1/4 cup chopped fresh flat leaf parsley (optional)

Directions

• Heat oil in a large pot over medium high heat.
• Add the stew meet and cook until browned, approximately 5 minutes.
• Add the chopped onion and bell peppers, cook and stir until onion is translucent, approximately 5 minutes.
• Add garlic to the pot and cook for 1 minute stirring frequently.
• Add the tomatoes, beef broth, bay leaf, salt and pepper.
• When the stew boils cover the pot, reduce the heat and cook  for 40 minutes stirring occasionally.
• Add the squash.
• Continue cooking the stew, stirring occasionally,  until the sauce thickens, about 12 – 15 minutes.
• Remove the bay leaf.
• Top each serving with parsley if desired.

Beef and Butternut Squash Stew

2015-11-27 13:52:02

Serves 6

A perfect stew for a crisp cool fall day!

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Ingredients

1. 1 teaspoon olive oil
2. 1 1/2 lbs of raw, lean beef stew meat cut into 2-inch cubes
3. 1 medium onion chopped
4. 1/2 green bell pepper chopped
5. 1/2 red bell pepper chopped
6. 4 cloves of garlic, crushed
7. 2 medium tomatoes, chopped
8. 1 cup low sodium organic beef broth
9. 1 bay leaf
10. 1 teaspoon sea salt or Himalayan salt
11. 1 teaspoon ground black pepper
12. 2 cups cubed butternut squash
13. 1/4 cup chopped fresh flat leaf parsley (optional)

Instructions

1. Heat oil in a large pot over medium high heat.
2. Add the stew meet and cook until browned, approximately 5 minutes.
3. Add the chopped onion and bell peppers,
4. Cook and stir until onion is translucent, approximately 5 minutes.
5. Add garlic to the pot and cook for 1 minute stirring frequently.
6. Add the tomatoes, beef broth, bay leaf, salt and pepper.
7. When the stew boils cover the pot, reduce the heat and cook for 40 minutes stirring occasionally.
8. Add the squash.
9. Continue cooking the stew, stirring occasionally, until the sauce thickens, about 12 – 15 minutes.
10. Remove the bay leaf.
11. Top each serving with parsley if desired.

Adapted from 21 Day Fix Extreme by Autumn Calabrese

Adapted from 21 Day Fix Extreme by Autumn Calabrese

Coastal Girl Food n' Fitness http://coastalgirlfoodnfitness.com/