Beef And Butternut Squash Stew |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is real comfort-food and all in one dish,very flavorfull! Ingredients:
3 tablespoons olive oil |
1 onion,peeled and chopped |
2 cloves garlic/chopped |
1 tablespoon minced fresh rosemary |
1 tablespoon chopped fresh thyme |
2 lbs. stew beef,cut into 2 inch cubes |
1/2 tsp. salt,plus more to tase |
1'2 tsp. fresh ground black pepper. |
2 tablespoons all-purpose flour. |
1 cup massala wine |
1 oound butternut squash/trimmed and cut into 2 inch cubes |
1/4 cup chopped sun-dried tomatoes |
3-4 cups beef stock(i like emerals) |
2 tablespoons fresh chopped flat-leaf parsley |
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,saute' until the onions are tender,about 2 minutes.
3. toss the beef cubes in salt,pepper,and flour.
4. Turn up heat to medium-high and add the beef to the pot.
5. Cook until beef is browned and golden around the edges,about 5 minutes.
6. Add the marsala wine.
7. 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.
8. Add enogh beef stock to just cover the beef and the squash.
9. Bring the stew to a boil over high heat,then reduce the heat to low and simmer,covered for about 1 hour,
10. season the stew with more salt and pepper to taste.
11. Sprinkle with chopped parsley.
12. SERVE WITH A GOOD CRUSTY BREAD,alongside.
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