Beef & Butternut Squash Stew

Adapted from Food Network's Giada De Laurentiis

I love squash.  This is one of my favorite recipes that involves butternut squash and a recipe I make sure to cook several times during the Fall and Winter.  Now, this means a lot because I love trying new recipes, so it is quite difficult for a recipe--no matter how good it is---to appear on my regular rotation.  The butternut squash in the stew makes it thick and creamy.  The thyme, rosemary and marsala wine add so much flavor.  It's decadent and low calorie all in one.  Give it a try!

Ingredients:

• 3 Tbs. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Tbs. rosemary
• 1 Tbs. thyme
• 2 lbs. stew beef, cut into 2” cubes
• ½ tsp. salt and pepper, plus more to taste
• 2 Tbs. all purpose flour
• 1 cup marsala wine
• 1 lb. butternut squash stew, cut into 2” cubes
• 1/3 cup chopped sundried tomatoes
• 4 cups beef broth
• 2 Tbs parsley
• Crusty bread for serving

Directions:

• In a large soup pot heat the olive oil over medium heat.  Add the onions, garlic, rosemary, thyme and sauté until the onions are tender, approximately 2 minutes.
• Toss beef cubes in salt and pepper and flour.  Turn up heat to medium heat and add beef to the pot.  Cook until the beef is browned and golden around the edges, approximately 5 minutes. 
• Add the marsala wine.  Using a spoon, gently stir up all the brown bits off the bottom of the pot.
• Add the butternut squash and sundried tomatoes.  Add beef broth.  Bring the stew to a boil over high heat, and then reduce to low and simmer, covered for 1 hour.
• Season with salt and pepper to taste.  Sprinkle with parsley.  Serve with bread.