Beef and Butternut Squash Stew

Name: Beef and Butternut Squash Stew
Yield: 4 to 6 servings
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 1 tablespoon minced fresh rosemary leaves; 1 tablespoon chopped fresh thyme leaves; 1/2 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 2 tablespoons all-purpose flour; 2 pounds stew beef, cut into 2-inch cubes; 1 cup Marsala wine; 1 pound butternut squash, trimmed and cut into 2-inch cubes; 1/4 cup chopped sun-dried tomatoes; 3 to 4 cups beef broth; 2 tablespoons chopped fresh flat-leaf parsley leaves; Crusty bread, for serving

December 9, 2011

I’m really in love with butternut squash these days and I have been finding lots of new ways to use it. Here it brightens up beef stew, which can be a bit dreary looking, turning a tired old standard into something more unexpected and elegant.

Recipe notes

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