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Butternut Squash And Beef Stew

RobertMcDiarmid's picture
Ingredients
  Olive oil 3 Tablespoon
  Garlic cloves 2 Medium, chop
  Fresh rosemary 1 Tablespoon
  Herbs de provence 1 Tablespoon
  Beef 2 Pound, cut into 2-inch cubes (extra lean stew beef)
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  All-purpose flour 2 Tablespoon
  Marsala wine 2 Cup (32 tbs)
  Sun-dried tomatoes 1⁄4 Cup (4 tbs), chop
  Butternut squash 1 1⁄2 Pound, cut into 2-inch cubes
  Beef broth 6 Cup (96 tbs)
  Parsley 2 Tablespoon, chop
  Rib eye beef bones 4 Medium
Directions

MAKING
1. In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the garlic, rosemary, and thyme and saute for about a minute.
2. 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.
3. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. 4. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash.
5. Add your rib eye bones. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
6. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley.

SERVING
7. Serve with crusty bread alongside.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
6
Enjoy this fall season with a butternut squash and beef stew that is mind blowing and really easy. Take a look at this incredible video that is interesting and offers a great cooking experience. Watch this video and make this satisfying hearty meal to impress your family and friends!

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