Hearty Beef and Butternut Squash Stew {21 Day Fix Extreme}

Hearty Beef and Butternut Squash StewThe first thing I do when I get a new program is to dive into the nutrition guide and see what recipes they have to offer. I’m a total nerd when it comes to meal planning and I love cooking, so new recipes truly excite me. If you follow me on Instagram, you know I’m always posting photos of what I’m eating or meal prepping. Food has always been a passion of mine and I’ve finally found a healthy way to use that passion. Whoop! Whoop!

I was very happy when I cracked open the eating plan for 21 Day Fix Extreme and saw the recipes that were included …even if some of them were borrowed from Body Beast and tweaked a little. The lack of recipes is the one thing that I think was lacking from the 21 Day Fix. I absolutely LOVE that program and but it definitely needed recipes, especially because so many people who are starting it are beginners who need inspiration, direction and simplicity. Thankfully there are TONS of recipes on Pinterest with the container counts and it’s one of the reasons why I share what I try on this blog. I want to make planning for this program as simple as possible!

The newest recipe I tried from this program is the Hearty Beef and Butternut Squash Stew …it’s simple, tasty and a great item for your weekly meal prep!

Just chop up all of your ingredients, follow the direction and let it do it’s thing while you prep some Egg Muffins for breakfast, measure out your carrots and hummus for snack or make some Turkey Meatloaf for quick a quick and healthy dinner.

 hearty beef and butternut squash stew prepTell me the colors of this dish don’t have you drooling. I dare you!

Hearty Beef and Butternut Squash Stew
Serves 6
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 tsp olive oil
  2. 1.5 lbs lean, boneless, stew meat - cut into 2 inch cubes
  3. 1 medium onion, chopped
  4. 1/2 green bell pepper, chopped
  5. 1/2 red (or other colored) bell pepper, chopped
  6. 4 cloves of garlic, crushed
  7. 2 medium tomatoes, chopped
  8. 1 cup low-sodium organic beef broth
  9. 1 bay leaf
  10. 1 tsp sea salt
  11. 1 tsp ground black pepper
  12. 2 cups butternut squash, cubed
  13. 1/4 cup fresh flat leaf parsley, chopped (optional for garnish)
Instructions
  1. Heat oil in a large saucepan over a medium-high heat.
  2. Add beef; cook, stirring frequently, for 4-5 minutes, or until beef is brown.
  3. Add onion and peppers; cook stirring frequently for 4-5 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; cook, covered for 40 minutes.
  6. Add squash; cook stirring occasionally, for 8-12 minutes or until sauce has thickened and beef is fork tender.
  7. Remove bay leaf; serve topped with parsley.
Notes
  1. Portion out your stew into approx 1.5 cups per serving and keep in the fridge for about 4 days or freeze for up to 3 month.
  2. Container Counts: 1 Green and 1 Red per serving
Get Fit With Nikki http://www.getfitwithnikki.com/
This stew was awesome as is, but would be even better if you have a yellow container available for potato, rice or a slice of bread….something to soak up all of the tasty liquid and fill you up a tiny bit longer. I found myself getting hungry a little before the 2 hour mark, but that could just be me. My body always performs better when it has a truly balanced meal, which means adding some carbs.

Listen to you body and adjust things as you go. However, make sure you know the difference between your body truly needing that carb and your brain just thinking it needs it. There is a difference and if you struggle with emotional eating at all, I highly recommend a book called “Life is Hard, Food is Easy” by Linda Spangle. It was a very informative read that address our thought process when it comes to food and how we tie our emotions into it.

If you give this recipe a try, I’d love to hear your thoughts on it, especially if you tweak it all.

As always, I have new accountability groups starting every few weeks for 21 Day Fix and 21 Day Fix Extreme. If you have been wanting to try them and have questions about them, I’d be more than happy to answer them for you and help you see if it would be a good fit for YOUR lifestyle.

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12 thoughts on “Hearty Beef and Butternut Squash Stew {21 Day Fix Extreme}

  1. Hi, thank you for sharing this! I am brand new to 21day fix and will start program Monday. Can you tell me how to portion this out for a dinner meal. I know I am over thinking it, and a bit overwhelmed. I understand all the individual ingred. But when you cook something together how do I measure it? Thank you again!!

    • Hi Lori,

      Thank you for visiting my site and for commenting. The serving size is 1 1/4 cups and the recipe can also be found in the Eating Plan that came with the program :)

      It’s very easy to over think things with this program. Try not to worry to much about it and just do your best. As long as you are withing the general container ranges, you’ll be okay. All of the foods are “clean” and healthy and there can be a learning curve. You’re striving for progress, not perfection 😉

      Are you doing the program with an accountability group?

  2. I’m starting 21 day fix on Monday and plan to incorporate this recipe into my week. It looks delicious. Please let me know if this counts as 1 red, 1 yellow, and 1 green.

  3. Tried this for the first time today and it turned out great! I had to make some changes since I didn’t have some of the ingredients on hand. I used a can of diced tomatoes with juice instead of fresh chopped tomatoes. I cut back the squash to 1 cup and added 1 cup frozen peas and a handful of baby carrots I had leftover. I also added a small can of drained mushrooms. In the last 10 minutes I stirred in 1 2-serving pouch of Minute Rice mulit-grain medley. I haven’t portioned it out yet, but I figured it would add 1/2 yellow to each serving for the added grain and peas.

  4. Made this yesterday , delicious. My husband asked me this morning what was in it and us it possibile soon I could make it again but in a bigger amount. Even my 13 year old son loved it. This is a keeper.

  5. Pingback: Weekly Meal Plan #21 | Life Already in Progress

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