Hearty Beef and Butternut Squash Stew

Servings: 6 (1.25 cups each)
21-Day Fix Containers: 1 red, 1 green

Ingredients:
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 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 cubed butternut squash
1/4 cup chopped fresh parsley

Stove Top Directions:
~ Heat oil in a large saucepan over medium-high heat.
~ Add beef; cook, stirring frequently, for 4 - 5 minutes, or until beef is brown.
~ Add onion and bell 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 & 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 leave, serve topped with parsley.

Crockpot Directions:
~ Add all ingredients (except squash) to crockpot and cook on low for 6 - 7 hours or until meat is cooked.
~ Add butternut squash to crockpot last hour or so to cook until tender.
~ Remove bay leaf; serve topped with parsley.