Beef and Butternut Squash Stew
Recipe type: Stew
Serves: 4
  • 4 tablespoon olive oil
  • 2 medium onions, peeled and chopped
  • 4 cloves garlic, chopped
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 2½ pounds stew beef, 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
  • 1½ cup Marsala wine (white wine may also be substituted)
  • 3 pounds butternut squash, trimmed and cut into 1-inch cubes
  • ½ cup chopped sun-dried tomatoes
  • 4 to 5 cups beef broth
  • A few shots of Worcestershire sauce according to taste
  • 4 tablespoons fresh chopped flat-leaf parsley for garnishing
  1. 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.
  2. 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.
  3. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
Recipe by The Daring Gourmet at