Easiest Way to Cook Appetizing Hearty beef and butternut squash stew

Hearty beef and butternut squash stew. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Season the stew with additional salt and pepper to taste.

This Beef and Butternut Squash stew is a super. Hearty flavor-packed chunks of beef and chickpeas make this dish a protein powerhouse. Add the butternut squash and sun-dried tomatoes and stir to combine. You can cook Hearty beef and butternut squash stew using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Hearty beef and butternut squash stew

1. It's 1 tsp of olive oil.
2. It's 1 1/2 lb of raw lean beef stew meat, boneless, cut into 2 inch cubes.
3. Prepare 1 medium of onion, chopped.
4. You need 1/2 of green bell pepper, chopped.
5. You need 1/2 of red bell pepper, chopped.
6. Prepare 4 clove of garlic, crushed.
7. You need 2 medium of tomatoes, chopped.
8. You need 1 cup of low-sodium organic beef broth.
9. Prepare 1 of Bay leaf.
10. You need 1 tsp of sea salt or Himalayan salt.
11. You need 1 tsp of ground black pepper.
12. You need 2 cup of cubed butternut squash.
13. Prepare 1/4 cup of chopped fresh flat leaf parsley.

Add enough beef broth to just cover the beef and squash. Season the stew with additional salt and pepper to taste. Hearty and easy to prepare, throw the ingredients in the slow cooker, go about your day and come Squash is always a great choice for the slow-cooker because it gets so perfectly tender without Add some stewing beef and a few other vegetables, dump in a can of tomatoes, and leave it while you. Add beef and butternut squash to the pot.

Hearty beef and butternut squash stew instructions

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..

Season butternut squash with salt and freshly ground black pepper. Butternut squash lasts for months in a well-ventilated area and cool area. Once the squash is cut open, it lasts for three to four days in the refrigerator. Butternut's golden-orange flesh gives beef stew an eye-appeal that isn't there with potatoes. When you mix butternut with bright orange carrots.