You are here: Home » Recipes » Butternut Squash Stew Butternut Squash Stew Recipe by Chinet® Yield 4 servings PrintEmail Ingredients 3 tablespoons olive oil1 -- onion, peeled and chopped2 -- garlic cloves, chopped1 tablespoon minced fresh rosemary1 tablespoon chopped fresh thyme2 pounds stew beef, cut into 2-inch cubes1 teaspoon salt, plus more to taste1/2 teaspoon freshly ground black pepper, plus more to taste2 tablespoons all-purpose flour1 cup Marsala wine1 pound butternut squash, trimmed and cut into 2-inch cubes1/4 cup chopped sun-dried tomatoes3 to 4 cups beef broth2 tablespoons fresh chopped flat-leaf parsley -- Crusty bread, for serving Instructions 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.