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Beef and Butternut Squash Stew

Beef and Butternut Squash Stew
Prep Time
15 min
Cook Time
1h 30 min
Yields
4 servings

This hearty stew is made with seasonal vegetables, fresh herbs and budget-friendly stew beef, making it the perfect choice for a weeknight meal. 

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ingredients

3
Tbsp olive oil
1
onion, peeled and chopped
2
cloves garlic, chopped
1
Tbsp fresh rosemary, minced
1
Tbsp fresh thyme, chopped
2
pounds stew beef, cut into 2-inch cubes
½
tsp salt, plus more to taste
½
tsp black pepper, freshly ground plus more to taste
2
Tbsp all-purpose flour
1
cup Marsala wine
1
lb(s) butternut squash, trimmed and cut into 2-inch cubes
¼
cup sun-dried tomatoes, chopped
3
- 4 cups beef broth
2
Tbsp fresh flat-leaf parsley, chopped
Crusty bread, for serving
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directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

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