Hi, I am Elise. Today, we’re going to make hearty beef and butternut squash stew recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Hearty beef and butternut squash stew Recipe

Hearty beef and butternut squash stew is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Hearty beef and butternut squash stew is something which I’ve loved my entire life.

To bewith this particular recipe, we have to prepare a few ingredients. You can have hearty beef and butternut squash stew using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Hearty beef and butternut squash stew:

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

Instructions 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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