The whole family loved this stew and I got this from my new program eating plan ~ The 21 Day Fix Extreme So, not only healthy eating but on a meal plan too!

Hearty Beef and Butternut Squash Stew


  • 1 tsp. olive oil
  • 1 1/2 lbs raw lean beef stew meat, boneless
  • 1 medium onion
  • 1/2 red bell pepper
  • 1/2 green pepper
  • 4 cloves garlic
  • 2 medium tomatoes chopped (canned diced tomatoes work too)
  • 3 cups low sodium organic beef broth
  • 1 bay leaf
  • 1 tsp sea salt or himalayan salt
  • 1 tsp ground pepper
  • 2 cups butternut squash
  • 1/4 cup fresh 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 4-5 minutes, or until onion is translucent
  4. Add garlic; cook, stirring occasionally, 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 - 12 minutes, or until sauce has thickened and beef is fork-tender.
  7. Remove bay leaf, serve topped with parsley.


I did put everything in the in the crock pot after browning the meat and sauteing the onions and peppers. But next time I would add the squash in the last hour before you want to eat!

You can store individual portions of cooked beef stew in refrigerator for up to four days or freeze for up to three months!