Beef and Butternut Squash Stew (Crockpot version)
The very best part of this recipe, besides the fact that it is a hearty comfort food, is that the butternut squash has the flavor of a sweet potato, but the nutritional values of a veggie! It's sweet, colorful, and delicious! Add in the convenience of the crockpot cooking method and this easily becomes a family favorite! Put it on before you leave for work, then toss in the veggies when you walk in the door! This is actually the first dish I have experimented with butternut squash, and that's all it took to get totally hooked!
Beef and Butternut Squash Stew (Crockpot version)
21 Day Fix container Fulfillment:
1 GREEN
1 RED
Ingredients:
- 1.5 lbs raw lean beef stew, boneless, 2″ cubes
- 1 medium onion, diced
- 4 cloves garlic, crushed
- 1 bay leaf
- 2 tsp sea salt
- 2 tsp black pepper
- 1 cup low-sodium organic beef broth
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 medium tomatoes, diced
- 1/2 a butternut squash, cubed
Instructions:
Trim fat off meat and cut into 2” cubes. Add to crock pot with onion, garlic, seasonings, and broth. Cook on LOW for 6 hours.
Add bell peppers, tomatoes, and squash. [I cut the butternut in half, long-ways, then slice, then cut off the rind and cube the flesh.]
Cook on LOW an additional 1 – 1-1/2 hours.
Add bell peppers, tomatoes, and squash. [I cut the butternut in half, long-ways, then slice, then cut off the rind and cube the flesh.]
Cook on LOW an additional 1 – 1-1/2 hours.
