Tuesday, September 1, 2015

21 Day fix Extreme Beef & Butternut Squash Stew

21 Day Fix Extreme Beef and Butternut Squash Stew


This recipe is by far one of my favorite 21 Day Fix recipes, and I couldn't believe it came from the 21 Day Fix Extreme program (my next Beachbody Purchase!)!  Not only is this incredibly easy to make (a little time consuming, but well worth it) it's absolutely delicious.  It freezes well and makes a hearty meal on the go. I think this will be a fantastic Fall/Winter meal, when we all crave a good pot of stew!

My 1 recommendation for this, is that it is even better the next day, so make a batch ahead of time and let it sit overnight to let the flavours really incorporate together.

This recipe makes 6 servings, approximately 1 1/4 cups each (mine worked out to be closer to 1 cup).   This recipe is 1 green container and 1 red container (YES, butternut squash is considered a green! Woohoo!)

Ingredients:

  • 1 tsp EVOO
  • 1 1/2 lbs of lean beef stew meat, boneless and cut into 2 inch cubes
  • 1 medium onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 4 cloves of garlic, crushed
  • 2 medium tomatoes (I have also used 3/4 can no salt added diced tomatoes for convenience)
  • 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 chopped fresh flat leaf parsley
  • I have also tried this recipe adding in some red pepper flakes for a little heat (optional)

Directions:

  • Heat EVOO in a large saucepan over medium high heat
  • Add beef, cook, stirring frequently, for 4 to 5 minutes, or until beef is brown.
  • Add onion and bell peppers; cook stirring frequently for 4 to 5 minutes, or until onion is translucent.
  • Add garlic, cook stirring frequently for 1 minute
  • Add tomatoes, broth, bay leaf, salt & pepper and optional red pepper flakes. Bring to a boil.
  • Reduce heat to medium/low, cook covered for 40 minutes
  • Add butternut squash, cook stirring occasionally for 8-12 minutes or until the sauce thickens and beef is fork tender. Squash should also be fork tender.
  • Remove bay leaf, serve topped with parsley

No comments:

Post a Comment