Beef & Butternut Squash Stew:

Easy is my love language when it comes to food. ⁣

Husband and house guest approved ️⁣

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Grab this recipe & add/don’t add whatever veggies you want. ⁣

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Beef + Butternut Squash Stew⁣

Yields 6 servings; 1 serving = 1 green, 1 red⁣

Ingredients:⁣

● 1 tsp olive oil⁣

● 1.5 lbs lean, boneless, stew meat - cut into 2 inch cubes⁣

● 1 medium onion, chopped⁣

● 1/2 green bell pepper, chopped⁣

● 1/2 red (or other colored) 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 butternut squash, cubed⁣

I added some kale ripped in pieces- you hardly notice it’s in there ⁣

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Instructions:⁣

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