Beef and Butternut Squash Stew

Beef and Butternut Squash Stew
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  • 2 cloves garlic, chopped
  • 3 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 pounds stew beef, cut into 2-inch cubes
  • ½ teaspoon salt, plus more to taste
  • + 8 more ingredients
    • ½ teaspoon freshly ground black pepper, plus more to taste
    • 2 tablespoons all-purpose flour
    • 1 cup Marsala wine
    • 1 pound butternut squash, trimmed and cut into 2-inch cubes
    • ¼ cup chopped sun-dried tomatoes
    • 3 to 4 cups beef broth
    • 2 tablespoons fresh chopped flat-leaf parsley
    • Crusty bread, for serving

1. In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the b...

View full recipe at SpringPad


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