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Beef Butternut Squash Stew 1 copyright

I love Autumn.  I love the colors, I love the smells.  I love the cool air that carries with it the invitation to sit down and enjoy some good, hearty comfort food.  The variety of fresh squash that can be found is another reason I love the Fall.  This delicious stew, while rich and hearty, is laced with the delicate undertones of rosemary and Marsala wine.  Sun-dried tomatoes offer another wonderful layer of flavor.  Equally delicious any time of the year!

Ingredients

  • 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 stew beef, 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 (white wine may also 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 fresh chopped flat-leaf parsley for garnishing

Serves 6

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