Butternut squash is one of my favorite things about fall. It definitely cushions the blow from not being able to enjoy the bounty of summertime produce anymore! I really started cooking with butternut squash last year and found some great recipes for soups and roasted veggie medleys. This year I wanted to find some new ways to prepare it, so we'd have more options this fall.
The original recipe for this dish came from Food Network chef, Giada De Laurentiis. The flavors are fantastic and complement each other extremely well. I served it up with crusty sourdough bread and this has definitely become a new fall favorite!
Beef & Butternut Squash Stew
- 3 tbsp. olive oil
- 1 onion, peeled and diced
- 2 cloves of garlic, minced
- 1 tbsp dried rosemary
- 1 tbsp. dried thyme
- 2 lbs. stew beef, cut into 2-inch pieces
- Salt & pepper
- 2 tbsp. all-purpose flour
- 1 cup Marsala wine
- 1 lb. butternut squash, trimmed and cut into 2-inch pieces
- 1/2 cup chopped sun-dried tomatoes
- 4 cups beef broth
- 2 tbsp. fresh, chopped parsley (optional)
1. Heat the oil in a large soup pot or dutch oven over medium-high heat. Add the onions, a sprinkle of salt and pepper, garlic, rosemary and thyme to the oil. Toss the beef cubes in salt, pepper and flour, then add them to the pot.
2. Cook until the beef is browned and golden around the edges (about 5 minutes). Add in the Marsala wine and scrape up the browned bits from the bottom of the pan. Add in the butternut squash and sun-dried tomatoes, then the beef broth. Stir well to combine.
3. Bring the stew to a boil over high heat, then reduce heat to low and simmer (covered) for an hour. Season the stew with more salt and pepper to taste, then sprinkle with parsley if you're using it and serve.