Beef and Butternut Squash Stew

Delicious stew from Giada de Laurentiis

• Ready In: 1 hr 45 mins
• Serves: 4-6

Ingredients

• 3  tablespoons olive oil
• 1  onion, peeled and chopped
• 2  garlic cloves, chopped
• 1  tablespoon  minced fresh rosemary
• 1  tablespoon  chopped fresh thyme
• 2  lbs stewing beef, cut into 2-inch cubes
• 1⁄2 teaspoon salt, plus more to taste
• 1⁄2 teaspoon fresh ground black pepper, plus more to taste
• 2  tablespoons all-purpose flour
• 1  cup marsala wine
• 1  lb  butternut squash, trimmed and cut into 2-inch cubes
• 1⁄4 cup  chopped sun-dried tomato
• 3 -4  cups beef broth
• 2  tablespoons  chopped fresh flat-leaf parsley

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.