I’m really in love with butternut squash these days and I have been finding lots of new ways to use it. Here it brightens up beef stew, which can be a bit dreary looking, turning a tired old standard into something more unexpected and elegant.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
In a large soup pot, heat the olive oil over medium heat. Add the onion, garlic, rosemary, and thyme and sauté until the onion is tender, about 4 minutes. Combine the salt, pepper, and flour in a medium bowl. Add the beef cubes and toss to coat with the seasoned flour. Turn up the heat under the soup pot to medium-high and add the beef. Cook until the beef cubes are browned and golden around the edges, about 5 minutes. Add the Marsala and use a wooden spoon to 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, cover, and simmer for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
