HEARTY BEEF AND BUTTERNUT SQUASH STEW

angelballance beef stew recipe blog

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 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s