Recipe of Super Quick Homemade Hearty beef and butternut squash stew

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hearty beef and butternut squash stew. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we have to first prepare a few components. You can cook hearty beef and butternut squash stew using 13 ingredients and 7 steps. Here is how you cook that.

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

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