Beef and Butternut Squash Stew
- prep time15 min
- total time 105 min
- serves 4
This hearty stew is made with seasonal vegetables, fresh herbs and budget-friendly stew beef, making it the perfect choice for a weeknight meal.
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.