Friday, May 1, 2015

Beef and Butternut Squash Stew

1 tsp olive oil
1 1/2lbs beef stew meat, cut in cubes
1 medium onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
4 garlic cloves, minced
2 medium tomatoes
1 cup of beef broth
1 bay leaf
1 tsp sea salt
1 tsp black pepper
2 cups of squash
1/4 cup of parsley

Heat oil, add beef.  Cook 5 minutes until no longer pink. Add veggies, cook 5 more minutes. Add garlic, cook 1 minute. Add tomatoes, broth, bay leaf, salt, pepper. Bring to boil. Reduce and cook for 40 minutes, covered. Add squash, cook additional 8 minutes. Remove bay leaf, sprinkle with parsley.

I made a double batch and it made enough for 5 lunches :)

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