Recipe of the Week: Butternut Squash and Beef Stew

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The following recipe Butternut Squash and Beef Stew is from reader K.D..

Ingredients
  • 3 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 pounds stew beef, cut into 2-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 cup cooking wine (Marsala is preferred, but you may substitute Madeira, Port, or Pinot Noir 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 parsley
  • 1/2 teaspoon salt, or more to taste
  • 1/2 teaspoon ground black pepper, or more to taste
  • Bread, for serving (Fresh or Crusts)
Directions
  1. In a large soup pot heat 3 tablespoons of olive oil over medium heat.
  2. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.
  3. Toss the beef cubes in salt and pepper and flour.
  4. Turn up the heat to medium-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes.
  5. Add the wine.
  6. Using a wooden spoon, gently stir up anything from the bottom of the pan.
  7. Add the butternut squash and sun-dried tomatoes, and stir to combine them.
  8. Add enough beef broth to just cover the beef and squash.
  9. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
  10. Season the stew with additional salt and pepper to taste.
  11. Sprinkle with the chopped parsley.
SERVING

Can be kept simmering (covered) for a couple of hours, if need be to match a meal serving time, if there is enough liquid. (You can add some broth, as needed.) This stew is best served with bread — either fresh bread or bread crusts. This stew can also be served with biscuits or even just saltine crackers.

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