Beef & Butternut Squash Stew
2018-11-07 19:47:32
Serves 8
I'm always looking for something new to do with butternut squash - one of my favorites. Thanks Karla, for this variation of a stew courtesy of the Food Network. Yummy! Great served with a crunchy bread.
Ingredients
- 2 lbs. stew beef (2 inch cubes)
- 2 lbs. butternut squash, trimmed and cut into 2 inch cubes
- 1 onion, peeled and chopped
- 2 cloves garlic finely chopped
- 1 Tablespoon minced fresh rosemary
- 1 Tablespoon chopped fresh thyme
- ½ teaspoon salt (more to taste)
- ½ teaspoon black pepper (more to taste)
- 2 Tablespoons all-purpose flour
- ¼ cup sun dried tomatoes, chopped
- 2 Tablespoons fresh, chopped flat-leaf parsley
- 3 Tablespoons Olive Oil
- 1 cup Marsala wine
- 3 to 4 cups beef broth
- Crusty bread for serving
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Instructions
- In a large soup pot heat 3 tablespoons of olive oil over medium heat.
- Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes.
- Toss the beef cubes in salt, pepper and flour.
- Turn up the heat to med-high and add the beef to the pot.
- Cook until the beef is browned and golden around the edges, about 5 minutes.
- Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.
- Add the butternut squash and sun-dried tomatoes and stir to combine.
- Add enough beef broth to just cover the beef and squash.
- Bring the stew to a boil over high heat and then reduce the heat to low and simmer, covered, for 1 hour.
- Season the stew with additional salt and pepper to taste.
- Sprinkle with the chopped parsley.
- Serve with crusty bread alongside.
Notes
- Serving Size 1 cup
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Adapted from Giada De Laurentiis (Food Network)
Adapted from Giada De Laurentiis (Food Network)
What's Cooking? https://recipe.mbplace.net/