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Hearty Beef and Butternut Squash Stew

Perfect for fall with cooler temperatures approaching, this stew warms me up and tastes like comfort food, all while maintaining my 21 Day Fix Extreme nutrition plan!

Makes 6 servings, approximately 11⁄4 cups each


1 tsp. olive oil
11⁄2 lbs. raw, lean beef, boneless, stew meat, cut into 2-inch cubes
1 medium onion
1⁄2 green bell pepper, chopped
1⁄2 red bell pepper, chopped
4 cloves garlic, chopped 
2 medium tomatoes
1 cup low sodium, organic, beef broth
1 bay leaf
1 tsp. sea salt or pink Himalayan salt
1 tsp. black pepper
2 cups cubed butternut squash
1⁄4 cup chopped flat leaf parsely

1. Heat olive oil in sauce-pan over mediu-hight 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.
6. Reduce heat to medium-low; cook, covered, for 40 minutes.
7. Add squash; cook, stirring occasionally, for 8 to 12 minutes, or until sauce has thickened and beef is fork-tender.
8. Remove bay leaf; serve topped with parsley.

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