Have I told you lately how much I love my slow-cooker? I found this recipe in my 21 Day Fix Extreme eating plan, and I LOVED it, except that the beef wasn’t as tender as I like it to be in my stews! SO, I adapted the recipe for the slow cooker and I was so excited with the results!
This recipe is a keeper!
Slow Cooker Beef & Butternut Stew
January 16, 2017
Category
Healthy
Recipes
Slow Cooker
Persons
4
Serving Size
about 1 cup each
Prep Time
15 minutes
Cook Time
6 hours
Notes
Adapted from 21 Day Fix Extreme Eating Plan.
Ingredients
- 1 butternut squash
- 1 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1.5 lb lean stew beef
- 1 medium onion, chopped
- 2 cups low sodium beef broth
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 Tbsp dried parsley (or 1/4 cup fresh, finely chopped)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 bay leaf
- 1 cup tomatoes, chopped
Instructions
- Preheat oven to 400 degrees. First, cut the butternut squash in half lengthwise. Scoop out seeds. Place the butternut squash on a baking sheet, pulp side up. Brush pulp with olive oil and sprinkle with salt & pepper. Roast the butternut squash for 40-45 minutes (or until pulp is fork tender.) Allow to cool. When cool, cut pulp into cubes and set aside.
- Combine all remaining ingredients in a slow cooker. Cook on LOW 4-6 hours or until meat is fully cooked and tender. Add the roasted butternut squash cubes to the slow cooker in the last 15-20 minutes.
- Enjoy!
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If you’re following a Portion Fix eating plan, the container equivalents for this recipe is 1 Green, 1 Red per serving (makes about 6 – 1 cup servings.)
Do you love your slow-cooker, too? I’d love to hear what kinds of foods you enjoy making in your slow cooker! Did you try this recipe? Let me know what you thought!
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