Butternut Squash Stew

  • Yield: 4 servings


3tablespoons olive oil
1-- onion, peeled and chopped
2-- garlic cloves, chopped
1tablespoon minced fresh rosemary
1tablespoon chopped fresh thyme
2pounds stew beef, cut into 2-inch cubes
1teaspoon salt, plus more to taste
1/2teaspoon freshly ground black pepper, plus more to taste
2tablespoons all-purpose flour
1cup Marsala wine
1pound butternut squash, trimmed and cut into 2-inch cubes
1/4cup chopped sun-dried tomatoes
3 to 4cups beef broth
2tablespoons 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 sauté 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 beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, 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, and then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.