Hearty Beef and Butternut Squash Stew

• Meat

  • 1 1/2 lbs Stew meat, lean boneless

• Produce

  • 1 Bay leaf
  • 2 cups Butternut squash
  • 1/4 cup Flat leaf parsley, fresh
  • 4 cloves Garlic
  • 1/2 Green bell pepper
  • 1 Onion, medium
  • 2 Tomatoes, medium

• Canned Goods

  • 1 cup Beef broth, low-sodium organic

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Other

  • 1/2 Red (or other colored bell pepper, chopped

Found on getfitwithnikki.com

Ingredients

• 1 tsp olive oil
• 1.5 lbs lean, boneless, stew meat - cut into 2 inch cubes
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red (or other colored) bell pepper, chopped
• 4 cloves of 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 butternut squash, cubed
• 1/4 cup fresh flat leaf parsley, chopped (optional for garnish)

Directions

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