I made this for dinner tonight and my sons exact words were, “Mom I
love this steak. Can you make this every
night?” Both of my boys loved it, and my
husband and I did too! It was a win winall
around. It is healthy and clean yet
hearty and filling! You MUST give this
one a try!
Ingredients:
1 tsp. olive oil
1 ½ lbs. raw lean
beef stew meat, boneless, cut into 2 inch cubes
1 medium onion,
chopped
½ green bell pepper,
chopped
½ 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
¼ cup chopped fresh
flat leaf parsley
Directions:
1.
Heat oil in large
saucepan 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.
6.
Reduce heat to
medium - low, cook, covered for 40 minutes
7.
Add squash, cook
stirring for 8 to 12 minutes occasionally or until the sauce thickens and beef is
fork tender and the squash is soft when poked with a fork.
8.
Remove the bay leaf,
top with parsley and serve.
***Make extra and
have lunch made for the next few days!
***This recipe makes
6 servings and is approximately 1 ¼ cup per person. This counts as 1 green and 1 red container on
the 21 Day Fix.
