Beef and Butternut Squash Stew

  • prep time15 min
  • total time 105 min
  • serves 4
Giada De Laurentiis
Giada De Laurentiis Everyday Italian

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

142 Ratings
Directions for: Beef and Butternut Squash Stew


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


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.

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.

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.

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

See more: Beef, Vegetables, Dinner, Winter

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