Beef and Butternut Squash Stew

🧂 Ingredients

• 1 1/2 lbs. chuck tender steak

  cubed
• 32 oz. ctn. beef broth
• 1 large onion

  chopped
• 2 ribs celery

  diced
• 1 leek

  green top removed, thoroughly washed and sliced
• 1 red bell pepper

  diced
• 2 cloves garlic

  minced
• 2 cups red potatoes

  unpeeled, cubed
• 6 oz. petite baby carrots
• 4 cups butternut squash

  cubed
• 8 oz. mushrooms

  sliced
• 1 tsp. pink Himalayan sea salt
• 1/2 tsp. ground black pepper
• 1 tsp. dried thyme
• 1 tsp. dried marjoram
• 1 tbsp. dried parsley
• 1 tbsp. fresh thyme leaves

  for garnish, if desired

Instructions

• 1 In a crockpot, pour beef broth.
• 2 Add beef and cook on high about 2 hours, until beef is mostly tender.
• 3 Add onion, celery, leek, bell pepper, garlic, red potatoes, carrots, butternut
  squash and mushrooms.
• 4 Stir in seasonings.
• 5 Cook on high about 1-2 more hours or until veggies are tender.
• 6 Ladle soup into bowls.
• 7 Garnish with additional fresh thyme, if desired.

Nutrition Info