Recipe of the Week: Butternut Squash and Beef Stew

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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