1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all purpose flour
1 cup marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
crusty bread, for serving
Instructions
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. 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. 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. Season the stew with additional
salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
Originally Submitted
5/4/2011
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