Beef and butternut squash stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons olive oil
1 onion, peeled and chopped
1 tablespoon minced fresh rosemary
2 cloves garlic, chopped
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 pount butternut squash, trimmed and cut into 2 inch chutes
1/4 cup chopped sun dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
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Directions: |
Directions:In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary and thyme and sauté until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and four. 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 sir 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. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 minutes |
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