I am so addicted to this stew!!! it is so good and easy to make. It's made with butternut squash, instead of potatoes so it is low carb... perfection! specially for those night where you feel like having some comfort food. anyway, you have to give it a try... let me know your thoughts.
1 tsp olive oil
1.5 lbs lean, boneless, stew meat - cut into 2 inch cubes
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red (or other colored) bell pepper, chopped
4 cloves of garlic, crushed
2 medium tomatoes, chopped
1 cup low-sodium organic beef broth
1 bay leaf
1 tsp sea salt
1 tsp ground black pepper
2 cups butternut squash, cubed
1/4 cup fresh flat leaf parsley, chopped (optional for garnish) or a tablespoon of dry parsley if you don't happen to have fresh one handy.
Heat oil in a large saucepan over a medium-high heat.
Add beef; cook, stirring frequently, for 4-5 minutes, or until beef is brown.
Add onion and peppers; cook stirring frequently for 4-5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently for 1 minute.
Add tomatoes, broth, bay leaf, salt and pepper. Bring to a boil.
Reduce heat to medium-low; cook, covered for 40 minutes.
Add squash; cook stirring occasionally, for 8-12 minutes or until sauce has thickened and beef is fork tender.
Remove bay leaf; serve topped with parsley.
Serve 1 and 1/2 green container but count as 1 red and 1 green. yields 4 servings. it's delicious. serve with a green of broccoli or other vegetables for a perfect dinner and save for leftovers for lunch the next day!