Beef and Butternut Squash Stew

Chances are, if something has butternut squash in it, I’ll be all over it.  I love, love, love it.  You know who else loves butternut squash?  My dad.  I made this stew for him during one of his monthly visits.  I figured we’d eat dinner and I’d photograph the leftovers the next day.  Wrong.  So, so wrong.  My dad ate two bowls of this.  He never does that.  I was thrilled he loved it that much, but also a little bummed, I have to say.  I was hoping for leftovers.  Oh well.  I just took it as a great excuse to have this stew again.

The flavors are deep and rich with the slightest sweetness from the squash and Marsala wine.  The first time I tasted it for seasoning, I knew it was very good.  I wanted it to be great, though.  To me, it was calling for a dash of cinnamon.  I added some in and oh my, what a great result–a beef stew that’s just as comforting as the traditional, but with a unique and delicious twist.

Beef and Butternut Squash Stew

slightly adapted from Giada DeLaurentiis, Giada’s Kitchen

Ingredients:

3 TBSP olive oil

1 onion, peeled and chopped

2 cloves garlic, chopped

1 TBSP minced fresh rosemary

1 TBSP chopped fresh thyme

2 lbs. stew beef, cut into 2-in. cubes

1/2 tsp. salt, plus more to taste

1/2 tsp. freshly ground black pepper, plus more to taste

2 TBSP all-purpose flour

1 c. Marsala wine

1 lb. butternut squash, trimmed and cut into 2-in. cubes

1/4 c. chopped sun-dried tomatoes

4 c. beef broth

3/4 tsp. cinnamon

2 TBSP fresh chopped flat-leaf parsley

crusty bread, for serving

Directions:

1.  In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes. 

2.  Toss the beef cubes in
salt, pepper, and flour.  Turn heat up to medium-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. 

3.  Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough broth to
just cover the beef and squash. Stir in the cinnamon and bring the stew to a boil over high heat,
then reduce heat to low and simmer, covered, 1 hour. 

4.  Season the
stew with additional salt and pepper, to taste. Garnish with
chopped parsley and serve with crusty bread alongside.

Yields: 6-8 servings