Beef and Butternut Squash Stew

TOTAL TIME: 1 hr 45 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 3 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 pounds stew beef, cut into 2-inch cubes
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
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Directions

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and 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, 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.

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4

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  • on October 06, 2012

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    The flavor is there, however, cooking for 1 hour was too long. My butternut didn't look anything like the photo- it was mushy, and you couldn't even tell it was there since it was cooked down so much. I should have turned off the stove when I checked it at 1/2 hour. I would try this recipe again but with a shorter cooking time so the butternut doesn't break down to a pile of mush.

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  • on September 25, 2012

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    This came together so quickly and tasted wonderful! My husband loves this dish as do I. Giada wins again!

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  • on February 14, 2012

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    This was great and wonderful the second day.

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