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Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, hearty beef and butternut squash stew. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low. Add the butternut squash and sun-dried tomatoes and stir to combine.

Hearty beef and butternut squash stew is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Hearty beef and butternut squash stew is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook hearty beef and butternut squash stew using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Hearty beef and butternut squash stew:

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

Browned cubes of beef, crispy chopped bacon and tender chunks of butternut squash give this hearty and easy-to-make stew its meaty, creamy appeal. I'm a total nerd when it comes to meal planning and I love cooking, so new recipes truly excite me. Heat oil in large deep skillet or Dutch oven on medium heat. Add beef; cook until browned on all sides.

Instructions to make Hearty beef and butternut squash stew:

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.

Heat oil in large deep skillet or Dutch oven on medium heat. Add beef; cook until browned on all sides. Stir in Seasoning Mix and water. To make the stew in the crockpot, simply saute the onions and garlic in a pot. Remove from pot and brown the flour-coated beef cubes.

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