Beef And Butternut Squash Stew |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Whole Foods meats are the ultimate in food porn. When I opened up my bag of stew beef I almost swooned. No wonder everything costs $200 a pound there. It’s gorgeous! The ruby red cubes were almost too pretty to put into a messy stew, but let’s be realistic people — a girl has to eat. Read more ... (Original recipe published by Giada De Laurentiis) Ingredients:
3 tablespoon olive oil |
1 onion, peeled and chopped |
2 cloves garlic, chopped |
1 tablespoon minced fresh rosemary |
1 tablespoon chopped fresh thyme |
2 pounds stew beef, cut into 2-inch cubes |
1/2 teaspoon salt, plus more to taste |
1/2 teaspoon freshly ground black pepper, plus more to taste |
2 tablespoons all-purpose flour |
1 cup marsala wine (note: i used a cabernet sauvignon) |
1 pound butternut squash, trimmed and cut into 2-inch cubes |
1/4 cup chopped sun-dried tomatoes |
3 to 4 cups beef broth |
2 tablespoons fresh chopped flat-leaf parsley (which i forgot to add) |
crusty bread, for serving |
Directions:
1. In a large soup pot heat 3 tablespoons of olive oil over medium heat.
2. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.
3. 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.
4. Add the wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.
5. Add the butternut squash and sun-dried tomatoes and stir to combine.
6. Add enough beef broth to just cover the beef and squash.
7. Bring the stew to a boil over high heat, 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.
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