Beef and Butternut Squash Stew

Name: Beef and Butternut Squash Stew
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6 serving
Ingredients: 4 tablespoon olive oil; 2 medium onions; 4 cloves garlic; 2 teaspoons dried rosemary; 2 teaspoons dried thyme; 2 1/2 pounds stewing beef (e.g. chuck); 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 4 tablespoons all-purpose flour; 1 1/2 cup marsala wine; 3 pounds butternut squash; 1/2 cup chopped sun-dried tomatoes; 4 to 5 cups beef broth; a few shots of Worcestershire sauce according to taste; 4 tablespoons Chopped parsley for serving

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
6
Calories
693 kcal
Course
Main Course

Beef and Butternut Squash Stew

Nevaeh Sloan

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This beef and butternut squash stew is the ultimate comfort food, blending rich, savory flavors with a hint of natural sweetness.

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Ingredients

Servings

4 tablespoon olive oil
2 medium onions , peeled and chopped
4 cloves garlic , chopped
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 1/2 pounds stewing beef (e.g. chuck) , cut into 1-inch cubes
1 teaspoon salt , plus more to taste
1 teaspoon freshly ground black pepper , plus more to taste
4 tablespoons all-purpose flour
1 1/2 cup marsala wine , dry white wine can be substituted
3 pounds butternut squash , trimmed and cut into 1-inch cubes
1/2 cup chopped sun-dried tomatoes
4 to 5 cups beef broth
a few shots of Worcestershire sauce according to taste
4 tablespoons Chopped parsley for serving

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Instructions

Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.Coat the beef cubes in salt and pepper and flour. Increase the heat to med-high and add the beef to the Dutch oven. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine and deglaze the bottom of the pan. Add the sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 40 minutes. Add the butternut squash and add another cup of beef broth. Return to a boil, reduce heat and simmer for another 25 minutes or until the squash is tender. Season the stew with additional salt and pepper to taste.Sprinkle with the chopped parsley. Serve with some good crusty bread.

Nutrition Information

Show Details

Calories 693kcal (35%) Carbohydrates 48g (16%) Protein 43g (86%) Fat 32g (49%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 18g Cholesterol 130mg (43%) Sodium 1163mg (48%) Potassium 1956mg (56%) Fiber 7g (28%) Sugar 15g (30%) Vitamin A 24230IU (485%) Vitamin C 55mg (61%) Calcium 187mg (19%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 693 kcal

% Daily Value*

Calories	693kcal	35%
Carbohydrates	48g	16%
Protein	43g	86%
Fat	32g	49%
Saturated Fat	11g	55%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	18g	90%
Cholesterol	130mg	43%
Sodium	1163mg	48%
Potassium	1956mg	42%
Fiber	7g	28%
Sugar	15g	30%
Vitamin A	24230IU	485%
Vitamin C	55mg	61%
Calcium	187mg	19%
Iron	8mg	44%