Beef and Butternut Squash Stew

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Giada is such a marvelous cook! Another success. I like her recipes b/c you can easily modify them based on what you have on hand or just being creative in the kitchen & it will still taste great. I wanted to add an extra veg & browned mushrooms + shallots were wonderful in it. I also only had 1-1/4 pound of meat & had to use leftover white wine, since I didn't have Marsala. I also used a lot more squash, b/c mine was huge. I roasted half of it (in little chunks ahead of time too & then put that in at the very end, which added a nice texture. I used only 3 cups of broth but I guess since I didn't use the full 2 lbs of meat, it was too soupy for my taste. I ended up using a cornstarch slurry to tighten it up. I also added a bit of sugar & allspice since something tasted a little bitter to me (maybe my sun dried tomatoes were off?. I served it over whole wheat egg noodles. I'll bet it'll be even better tomorrow. Thanks for another good one Giada!

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This recipe has been a hit for a few dinner parties. I always come back to it because it is easy, appeals to a crowd, and does great as leftovers. I haven't tried it in the slow cooker yet, but that will be my next adaptation.

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I have tried this recipe twice now. It is very, very good. However, the stew meat that I buy takes much longer than 1 hour to tenderize. It needs 2-1/2 to 3 hours. The next time, I will cook the squash in water when the meat becomes tender and add it that way. Otherwise, the squash cooks away.

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This stew was delicious. The only change I will make next time is reducing the beef stock to two cups instead of 3-4 cups. I prefer a more dense base. Thanks Giada

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I never really cooked squash before, except when I was preparing baby food for my children. But I saw it at the grocery store and I said I'll try something new. I folled this recipe and OMG..it's delish. Definately a keeper .. Thanks Giada

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This was veeerrrrryyyy flavorful. It's a must try......really!

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I made this last night and it was incredible. What amazing flavor. I agree with the comment about the squash. Next time I will add it a little later in the cooking process. This is a keeper for sure.

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Made this for dinner tonight and all I can say is, WOW!!! What a wonderful blend of flavors; so delicious!!! The perfect meal on a snowy Michigan winter night. We didnt have Marsala wine on hand so I just used a cup of pinot noir instead - FABULOUS! Will definitely make this again. Next time I will double the recipe though for leftovers. I know its the kind of recipe that gets even better with time. :

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I just cooked tonight since it was a very cold day. Although I used Kabocha instead of butternut squash since it was in my fridge, it was very tasteful and everyone loved it!! I want to put mushroom as well. I can make it for pot pie and eat with some pasta. Thank you very much. I really love this recipe and it was very easy to make.

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This was easy and classic and the entire house smells wonderful. We made this in a dutch oven and used grass-fed beef and it got beautifully tender. The squash did 'melt' away a bit into the stew, but IMO, this just helped thicken it and gave it a really nice texture. If you want lots of chunks of squash, make sure you use large cubes and add them a little later- but we wouldn't change a thing!