Beef and Butternut Squash Stew

Name: Beef and Butternut Squash Stew
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Cuisine: american
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; 2 tablespoons all-purpose flour; 1 cup Marsala wine; 1 pound butternut squash, trimmed and cut into 2-inch cubes; 1/4 cup chopped sun-dried tomatoes; 3 to 4 cups beef broth; 2 tablespoons fresh chopped flat-leaf parsley; Crusty bread, for serving

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Level: Easy
Total: 1 hr 45 min

Prep: 15 min
Cook: 1 hr 30 min

Yield: 4 servings

Level: Easy
Total: 1 hr 45 min

Prep: 15 min
Cook: 1 hr 30 min

Yield: 4 servings

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

2 tablespoons all-purpose flour

1 cup Marsala wine

1 pound butternut squash, trimmed and cut into 2-inch cubes

1/4 cup chopped sun-dried tomatoes

3 to 4 cups beef broth

2 tablespoons fresh chopped flat-leaf parsley

Crusty bread, for serving

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.