Recipe of Favorite Hearty beef and butternut squash stew

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, we're going to make a special dish, Simple Way to Prepare Favorite Hearty beef and butternut squash stew. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Hearty beef and butternut squash stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hearty beef and butternut squash stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hearty beef and butternut squash stew is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hearty beef and butternut squash stew estimated approx 1 hour 15 mins.

To begin with this recipe, we must prepare a few components. You can cook Hearty beef and butternut squash stew using 13 ingredients and 7 steps. Here is how you cook it.

This delicious recipe is one that I will make again from my 21 day fix extreme eating plan guide!

Ingredients and spices that need to be Make ready to make Hearty beef and butternut squash stew:

1. 1 tsp olive oil
2. 1 1/2 lb raw lean beef stew meat, boneless, cut into 2 inch cubes
3. 1 medium onion, chopped
4. 1/2 green bell pepper, chopped
5. 1/2 red bell pepper, chopped
6. 4 clove garlic, crushed
7. 2 medium tomatoes, chopped
8. 1 cup low-sodium organic beef broth
9. 1 Bay leaf
10. 1 tsp sea salt or Himalayan salt
11. 1 tsp ground black pepper
12. 2 cup cubed butternut squash
13. 1/4 cup chopped fresh flat leaf parsley

Steps to make to make Hearty beef and butternut squash stew

1. Heat oil in a large sauce pan over medium-high heat.
2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until beef is brown.
3. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently for 1 minute.
5. Add tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil. Reduce heat to medium-low; covered for 40 minutes.
6. Add squash; cook, stirring occasionally, for 8 to 12 minutes, or until sauce has thickened and beef is fork- tender.
7. Remove bay leaf; serve topped with parsley.

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