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Butternut Squash & Beef Stew

Ummm, yum, yum!!! I can't take any credit for this recipe. It's straight from the new Extreme program! Benji made it for us last night and it is already gone! SOOO GOOOD!


  • 1 tsp. olive oil

  • 1 1/2 lbs raw lean beef stew meat, boneless, cut into 2-inch cubes

  • 1 medium onion, chopped

  • 1/2 green bell pepper, chopped

  • 1/2 red bell pepper, chopped

  • 4 cloves garlic

  • 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 cubed butternut squash (my new fav!)

  • 1/4 cup chopped flat leaf parsley


  1. Heat oil in 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, 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 boil.

  6. Add squash; cook, stirring occasionally, for 8 to 12 minutes, or until sauce thickened and beef is fork-tender.

  7. Remove bay leaf; serve topped with parsley.

  8. Try not to eat entire pot in one sitting. GOOD LUCK!

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