In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute 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, 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	535.9 Kcal (2244 kJ)
Calories from fat	218.93 Kcal
		% Daily Value*
Total Fat	24.33g	37%
Cholesterol	29.48mg	10%
Sodium	2581.66mg	108%
Potassium	1109.83mg	24%
Total Carbs	58.5g	20%
Sugars	9.22g	37%
Dietary Fiber	5.91g	24%
Protein	16.39g	33%
Vitamin C	33.4mg	56%
Vitamin A	1.1mg	38%
Iron	6.3mg	35%
Calcium	112.5mg	11%

Amount Per 100 g
Calories	71.28 Kcal (298 kJ)
Calories from fat	29.12 Kcal
		% Daily Value*
Total Fat	3.24g	37%
Cholesterol	3.92mg	10%
Sodium	343.41mg	108%
Potassium	147.63mg	24%
Total Carbs	7.78g	20%
Sugars	1.23g	37%
Dietary Fiber	0.79g	24%
Protein	2.18g	33%
Vitamin C	4.4mg	56%
Vitamin A	0.2mg	38%
Iron	0.8mg	35%
Calcium	15mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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