Beef and Butternut Squash Stew
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This Beef and Butternut Squash Stew recipe brings together rich and savory flavors with the sweetness of butternut squash and sun-dried tomatoes in a Marsala wine-infused broth. It’s a hearty stew and a wonderfully satisfying way to embrace the flavors of fall and winter, but it is equally delicious any time of the year!
I love Autumn. I love the colors, I love the smells. I love the cool air that carries with it the invitation to sit down and enjoy some good, hearty comfort food. The variety of fresh squash that can be found is another reason I love the fall. This stew features one of my favorite squash varieties: butternut.
Beef Butternut Squash Stew Recipe
This beef and butternut squash stew is the ultimate comfort food, blending rich, savory flavors with a hint of natural sweetness. Tender chunks of beef are slow-simmered in a fragrant broth infused with Marsala wine, garlic, onions, and aromatic herbs and sun-dried tomatoes while tender butternut squash adds a creamy texture and subtle sweetness that balances this stew beautifully. Serve this stew with some good crusty bread for a complete and soul-satisfying meal.
I’m confident you’re going to love this stew as much as I do!
For more delicious beef stews be sure to try my:
- Old Fashioned Beef Stew
- Guinness Beef Stew
- Beef Bourguignon
- Hungarian Goulash
- Pichelsteiner
- Beef and Barley Stew
- Beef Vegetable Stew
- Beef and Pepper Stew
- French Beef Stew
- Feijoada
- Hachee
- Sega Wat
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Beef and Butternut Squash Stew
Ingredients
- 4 tablespoon olive oil
- 2 medium onions , peeled and chopped
- 4 cloves garlic , chopped
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 2 1/2 pounds stewing beef (e.g. chuck) , cut into 1-inch cubes
- 1 teaspoon salt , plus more to taste
- 1 teaspoon freshly ground black pepper , plus more to taste
- 4 tablespoons all-purpose flour
- 1 1/2 cup Marsala wine , dry white wine can be substituted
- 3 pounds butternut squash , trimmed and cut into 1-inch cubes
- 1/2 cup chopped sun-dried tomatoes
- 4 to 5 cups beef broth
- a few shots of Worcestershire sauce according to taste
- 4 tablespoons chopped parsley for serving
Instructions
- Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.Coat the beef cubes in salt and pepper and flour. Increase the heat to med-high and add the beef to the Dutch oven. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine and deglaze the bottom of the pan. Add the sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 40 minutes. Add the butternut squash and add another cup of beef broth. Return to a boil, reduce heat and simmer for another 25 minutes or until the squash is tender. Season the stew with additional salt and pepper to taste.Sprinkle with the chopped parsley. Serve with some good crusty bread.
Nutrition
Originally published on The Daring Gourmet January 8, 2013 – Recipe inspired by Giada De Laurentiis
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
