Beef and Butternut Squash Stew

Recipe courtesy of Giada De Laurentiis

Show: Everyday ItalianEpisode: Apres Ski

Rated: 5 stars out of 5Rate itRead users' reviews (100)

RECIPE
COMMENTS & REVIEWS(100)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 1 hr 45 min

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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.

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Comments & Reviews

recipe Beef and Butternut Squash Stew
colleen toronto, ON 03-12-2010
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GREAT!!!
Rated: 5 stars out of 5

MMMmm.... I made this recipe because I bought a butternut squash a few days ago without even knowing what to do with it! I... guess it's part of my "experimental grocery shopping list" (buying one unfamiliar cooking item and making a dinner with it). This was a GREAT recipe! I added mushrooms to it in the last 30min to add more bulk and increase the health factor. As others mentioned in regards to adding the squash towards the end, that is what I did... I added it right before the mushrooms(49 mins towards the end). Oh, btw, I added 3 large carrots in the beginning too.. (not sure if it's mentioned in the recipe). I finished with a dollop of sour cream and parsley to garnish. Paired with a glass of pinot grigio, it is a spectacluar healthy and hearty dish! ***** stars!Read more
recipe Beef and Butternut Squash Stew
Suzanne Huntington Beach, CA 03-11-2010
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Delicious and Versatile Recipe
Rated: 5 stars out of 5

This stew is delicious. I made the following changes: sirloin instead of stew meat for faster cooking, I added cremini... mushrooms and pearl onions, omitted the sun-dried tomatoes and used Pinot Noir instead of Marsala as that is what I had on hand. I also added a small can of corn. Instead of bread I baked up the Pepperidge Farms puff pastry cups and served the stew in that. Very hearty and filling. Would probably be good with a tablespoon or two of tomato paste if sun-dried tomatoes are not your thing. I have made this three weekends in a row so far and my hubby loves it. Read more
recipe Beef and Butternut Squash Stew
Marlene Twain Harte, CA 03-02-2010
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Try roasting half the squash...
Rated: 5 stars out of 5

After reading the reviews, I decided to follow their advice and add the squash during the last half hour of cooking. ... However, I decided to roast half the squash in the oven earlier in the day. I added the raw squash a half hour before the stew was finished and the roasted squash during the last 10 minutes to warm it up again. I got rave reviews from my dinner guests.Read more
recipe Beef and Butternut Squash Stew
Marlene Jensen Beach, FL 02-18-2010
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Wonderful!
Rated: 5 stars out of 5

I love beef stew and this is by far the very best I have ever tasted. I am not particularly fond of squash but in this stew,... it was wonderful. I didn't have any Marsala wine so used a red Spanish wine, but a little less and it was perfect so I am guessing any good red wine will do. It certainy quickly became a favorite of my family and will make it often. Thank you.Read more
recipe Beef and Butternut Squash Stew
Sharon Chandler, AZ 02-16-2010
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Wow - This recipe was great!
Rated: 5 stars out of 5

I made the stew yesterday - I cooked it for 2 hours instead of 1 hour due to the comments from other people advising that... the meat wasn't tender enough after 1 hour. I used 1 butternut squash in the beginning and then added another for the last 30 minutes of cooking. I used 1 teaspoon of dry thyme and rosemary since I didn't have the fresh herbs. Also, I added a package of frozen peas tonight when I heated it up. It was very good. Definitely will make this recipe again!Read more
recipe Beef and Butternut Squash Stew
Nancy DeBary, FL 02-04-2010
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Delicious, Heary, and Easy Stew!
Rated: 5 stars out of 5

Thank you Giada for another great recipe! Another great recipe to use fresh ingredients from the farmer's market!