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.
Photo: Beef and Butternut Squash Stew Recipe



















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By laamkt
Dayton, OH
on January 21, 2012
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This is flavorful and comforting. I loved it! What a great way to use squash.
By epicureancruiser
Sammamish, WA
on January 12, 2012
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I used my own beef stew recipe which is very simular. Like other reviewers I used carrots, red potatoes and peas. I've never used squash so was excited to try. I added the squash 1/2 hour before stew was done as recommended by others. The squash was perfectly done and added a lot to the taste of the stew. I always add the peas right before serving. I like Marsala (sweet for my Chicken Marsala, but like others didn't think I'd like in the stew. I used Guinness Draught instead.
By marylou.joslyn_...
Madison, CT
on January 10, 2012
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This is by far the best stew, I have ever made. I dried my own tomatoes and grow are own squash. I cooked the beef for one hour before putting the squash in. Sometimes I will add a few potatoes.
This dish is great for company.
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