I think that I could honestly eat this every single day! It’s by far one of my favorite recipes!!! It’s straight from the 21 Day Fix Extreme booklet. Both my husband and I absolutely love this!
It is a green container and a red container and it feels like a hearty filling meal.
It makes 6 servings, approximately 1 1/4 cups each.
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 flat leaf parsley
Directions
Heat oil in 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, and pepper. Bring to a boil. Reduce heat to medium – low, cook, covered for 40 minutes. Add squash, cook stirring for 8 to 12 minutes occasionally or until the sauce thickens and beef is fork tender. Remove the bay leaf, top with parsley and serve. I actually make extra and have for the next few days for lunch! The squash should be soft when poked with a fork.