HEARTY BEEF AND BUTTERNUT SQUASH STEW

HEARTY BEEF AND BUTTERNUT SQUASH STEW

(my crockpot version of the original recipe from the 21 Day Fix Extreme Eating Guide)

Makes 6 servings, approximately 1 1/4 cups each

1 tsp. extra virgin olive oil

1 1/2 – 2 lbs lbs. 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

2 tbsp garlic powder

2 medium roma tomatoes, fresh chopped or canned roasted tomatoes

1 cup water or beef broth (low sodium preferred)

1 tsp Himalayan salt

1 tsp red pepper (cayenne)

1 tsp black pepper

1/4 cup chopped cilantro fresh

2 cups butternut squash, cubed

1.  Place onions, tomatoes, bell peppers, and squash at bottom of crockpot.

2.  Add water, beef and cilantro.

4.  Sprinkle salt, black pepper, red pepper, garlic powder evenly over top.

5.  Put a lid on it and set crockpot to cook on low for 4-6 hours.   Stir/toss gently before serving.

21DF/21DFX:  each serving counts as 1 red, 1 green