Hello, I am Laura. Today, I’m gonna show you how to prepare 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’m gonna make it a bit tastier. 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 favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Hearty beef and butternut squash stew is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Prepare 1 tsp olive oil
2. Make ready 1 1/2 lb raw lean beef stew meat, boneless, cut into 2 inch cubes
3. Prepare 1 medium onion, chopped
4. Take 1/2 green bell pepper, chopped
5. Prepare 1/2 red bell pepper, chopped
6. Prepare 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. Get 1 tsp sea salt or Himalayan salt
11. Get 1 tsp ground black pepper
12. Get 2 cup cubed butternut squash
13. Get 1/4 cup chopped fresh flat leaf parsley

Steps 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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