Monday, November 16, 2015
Butternut and Beef Stew
1 tsp olive oil
1 1/2 lbs lean meat (beef or venison) cut into small cubes
1 medium onion - chopped
1 bell pepper - chopped
4 cloves garlic - crushed or minced
2 medium tomatoes - chopped (or 1 can diced tomatoes, not salt added)
1 cup low sodium beef broth
salt and pepper to taste
2 cups cubed butternut squash
Heat oil in a large pot over medium-high heat. Add meat, stirring frequently, until browned.
Add onion and bell pepper, stirring frequently, 4-5 minutes until onion is tender.
Add garlic - cook 1 minute.
Add tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat to low-medium and cook, covered, for 40 minutes.
Add squash, cook 8 - 12 minutes, stirring occasionally, until broth is thickened and meat is tender.
Serve topped with fresh cilantro, flat leaf parsley, sour cream or cheese.