Beef and Butternut Squash Stew (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 4 |
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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 |
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 |
crusty bread, for serving |
Directions:
1. 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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