Butternut Squash Beef Stew
Serves: 6
  • 1 teaspoon olive oil
  • 1.b lb raw lean stew meat
  • 1 medium onion, chopped
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • 4 cloves of garlic, minced
  • 2 medium tomatoes, chopped
  • 1 cup of low-sodium organic beef broth
  • 1 bay leaf
  • 1 teaspoon sea salt (or Himalayan salt)
  • 1 teaspoon ground black pepper
  • 2 cups butternut squash, cubed (approx ½ a squash)
  • 1 tablespoon of dried parsley
  • 3 cups cooked brown rice (optional)
  • 6 tablespoons Parmesan cheese, shredded (optional)
  1. Heat the olive oil in the bottom of a large soup pot over a medium-high heat.
  2. Add the stew meat. Cook, stirring frequently, for 4-5 minutes until the meat in browned
  3. Add the onion and bell peppers. Cook, stirring frequently, for 4-5 minutes until the onion is translucent.
  4. Add the garlic. Cook, stirring frequently, for 1 minute.
  5. Add the tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil.
  6. Reduce heat to medium-low. Cook, covered, for 40 minutes.
  7. Add the butternut squash. Cook, stirring occasionally, for 8-12 minutes, or until the sauce has thickened and the beef is fork tender.
  8. Remove the bay leaf.
Either serve as is in 1¼ cup portions and top with parsley
- OR -
Place ½ cup of cooked brown rice in the bottom of a bowl. Top with 1¼ cup of the beef stew. Sprinkle with parsley and a pinch of parmesan cheese.

Portion Fix container equivalents for a 1¼ cup serving:
1 red, 1 green (without the rice and cheese)
1 red, 1 green, 1 yellow, 0.25 blue (with the rice and cheese)
Recipe by emily j. goodman at https://emilyjgoodman.com/butternut-squash-beef-stew/