21 Day Fix Approved...Beef and Butternut Squash Stew

When my husband is traveling and kids are busy with late night practices...cooking dinner for just one person can be tough. So I have decided to make this full batch of stew and have it for multiple individual portions this week. Either for a snack or for dinner.  I had quite a bit of turkey last week, so I'm looking forward to the beef this week.  Again, I'm all about keeping this simple, quick, and tasting good!  That's what makes this journey easier to manage and become a lifestyle!  No quick fixes here!

I'm completely enjoying learning new things that are healthy for me to eat and ones that taste good too.

Hearty Beef and Butternut Squash Stew

Makes 6 servings, approximately 1 1/4 cups each
21 Day Fix = 1 green, 1 red, 1 spoon per serving

1 tsp. olive oil
1 1/2 lbs. 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 garlic, crushed
2 medium tomatoes, chopped or 1 can diced tomatoes
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 cup fresh flat leaf 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, cook, 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

OR

Put all ingredients into the crock pot EXCEPT squash - Cook on low for 6 hours.
Add squash and cook 1 additional hour.

This picture was taken BEFORE I added the squash!