Beef and Butternut Squash Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
693 kcal
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Course
Main Course
Beef and Butternut Squash Stew
Description
This stew begins by sautéing onions, garlic, and herbs in olive oil to build a fragrant base. Beef cubes are coated in salt, pepper, and flour, then browned for depth of flavor. Marsala wine deglazes the pot, lifting browned bits, while sun-dried tomatoes contribute concentrated tomato flavor. Beef broth is added to cover the meat, and the stew simmers gently, tenderizing the beef over 40 minutes.
After initial simmering, cubed butternut squash and additional broth are incorporated, cooking until the squash softens, roughly 25 more minutes. The finished stew balances robust savory notes with the natural sweetness of the squash, offering a satisfying texture contrast. Chopped parsley added before serving refreshes the palate. This stew is well-suited to serving with crusty bread for mopping up the flavorful juices.
Ingredients
- 4 tablespoon olive oil
- 2 onion peeled and chopped, medium
- 4 cloves garlic , chopped
- 2 teaspoons rosemary dried
- 2 teaspoons thyme dried
- 2 1/2 pounds stewing beef cut into 1-inch cubes, e.g. chuck
- 1 teaspoon salt , plus more to taste
- 1 teaspoon black pepper plus more to taste, freshly ground
- 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 sun-dried tomato chopped
- 4 to 5 cups beef broth
- Worcestershire sauce a few shots, according to taste
- 4 tablespoons parsley chopped, for serving
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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