This recipe is so good I think I could eat it everyday. It's perfect for the cooler temperatures we'll be getting now that fall is upon us and is super easy to make.  It’s straight from the 21 Day Fix Extreme booklet. 

It is a green container and a red container and is a guilt-free fulfilling meal.
It makes 6 servings, approximately 1 1/4 cups each.

INGREDIENTS
1 tsp. olive oil
1 1/2 lbs raw lean beef stew meat, boneless, cut into 2 inch cubes
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red 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 cubed butternut squash
1/4 cup chopped fresh flat leaf parsley

DIRECTIONS
Heat oil in large saucepan over medium high heat. Add beef, cook, stirring frequently, for 4 to 5 minutes, or until beef is brown. Add onion and bell peppers; cook stirring frequently for 4 to 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 for 8 to 12 minutes occasionally or until the sauce thickens and beef is fork tender. Remove the bay leaf, top with parsley and serve. I actually make extra and have for the next few days for lunch!  The squash should be soft when poked with a fork.