Beef & Butternut Squash Stew

Hey everyone, it is Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Beef & Butternut Squash Stew. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook Beef & Butternut Squash Stew using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Beef & Butternut Squash Stew:

1. 3 tbsp olive oil
2. 1 onion, chopped
3. 2 cloves garlic, chopped
4. 1 tsp dried rosemary
5. 1 tsp dried thyme
6. 2 lb stew beef, cut into 2-inch cubes
7. 1/2 tsp salt
8. 1/2 tsp pepper
9. 2 tbsp all-purpose flour
10. 1 cup Marsala
11. 1 lb butternut squash, cut into 2-inch cubes
12. 1/4 cup sun-dried tomatoes, chopped
13. 3-4 cups beef broth
14. 2 tsp dried parsley

Instructions to make to make Beef & Butternut Squash Stew

1. In large soup pot, heat olive oil over medium heat. Add onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.
2. Toss beef cubes in salt, pepper, and flour. Turn up the heat to med-high and add beef to the pot. Cook until beef is browned and golden around the edges, about 5 minutes.
3. Add the Marsala. 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.
4. Add enough beef broth to just cover the beef and squash. Bring stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season with salt and pepper to taste. Sprinkle with the chopped parsley.

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