Beef and Butternut Squash Stew

Beef and Butternut Squash Stew

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If you love beef stew, but are sick of the same old recipe, try this delicious twist! Replace the potatoes with squash for a healthier alternative your taste buds will love. If you aren't sure about the taste, use half potatoes and half squash!

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Time needed

1 1/4 hour cooking

Serving Size / Yield

4 servings

Ingredients

  • 4 Tbs. olive oil
  • 2 medium onions, peeled and chopped
  • 4 cloves garlic, chopped
  • 2 tsp. dried rosemary
  • 2 tsp. dried thyme
  • 2 1/2 lb. stew beef, cubed
  • 1 tsp. salt, plus more to taste
  • 1 tsp. pepper, plus more to taste
  • 4 Tbs. flour
  • 1 1/2 C. Marsala wine
  • 3 lb. butternut squash, trimmed and cubed
  • 1/2 C. sun-dried tomatoes, chopped
  • 4-5 C. beef broth
  • Worcestershire sauce, to taste
  • 4 Tbs. fresh parsley, chopped, for garnish

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Directions

Heat 3 Tbs. oil in a Dutch oven over medium heat. Saute the onions, garlic, rosemary, and thyme for about 2 minutes, or until tender. In a bowl, combine the flour, salt, and pepper. Add in the beef cubes and toss to coat. Increase the heat in the Dutch oven and add in the beef. Cook for 5 minutes, or until the beef is browned. Add in the wine and deglaze the pan. Add the tomatoes and stir to combine. Add enough broth to cover the beef and bring the stew to a boil over high heat. Reduce the heat and simmer for 40 minutes. Add in the squash and another 1 C. broth. Return to a boil, reduce the heat and simmer for an additional 25 minutes. Season with salt and pepper. Sprinkle with the parsley.

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