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CONGRATULATIONS March Madness Challengers!!
Participants lost on average: 10 pounds!!
Hearty Beef and Butternut Squash Stew
1 tsp. olive oil
1 1/2 lbs. lean beef stew meat, cut into 2 inch cubes
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, crushed
2 medium tomatoes, chopped
1 cup low-sodium organic beef broth
1 bay leaf
1 tsp. salt
1 tsp. ground black pepper
2 cups cubed butternut squash
1/4 cup chopped flat leaf parsley
1. Heat oil in a 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. Reduce heat to medium-low; cook, 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 chopped parley.
Makes 6 servings.
Recipe from the 21 Day Fix Extreme.
Container Equivalents per serving: 1 green and 1 red