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

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8 Comments

  1. That Girl
    February 1, 2012 / 11:39 am

    You know, whenever I have plans to photograph leftovers there are never any leftovers!

  2. Kim (Feed Me, Seymour)
    February 1, 2012 / 1:19 pm

    A few weeks ago, Abby discovered just how delicious and addicting butternut squash is. She hates beef stew with a passion so maybe this can be my trick! Everyone will eat this stew, it looks amazing!

  3. Natalie
    February 1, 2012 / 9:19 pm

    we are huge fans of bnut squash as well and haven't eaten it enough lately! i have to make this next time we're craving stew!

  4. jessy
    February 2, 2012 / 1:05 am

    I am a big fan of butternut squash too. The cinnamon is such an odd ingredient but I imagine it tastes delicious! Beautiful photos too! 🙂

  5. Nelly's Pantry
    February 10, 2012 / 5:51 am

    Sounds delicious! I will have to try this out.www.nellyspantry.blogspot.com

  6. Delia
    February 17, 2012 / 8:46 pm

    I still have some of this in my fridge, and I can't wait to make it again. So good!

  7. Megan
    September 1, 2013 / 8:12 pm

    How many servings does this make?

  8. Kelsey
    September 1, 2013 / 10:56 pm

    Megan, it makes 6-8 servings depending on how hungry everyone is. I've updated the post. Thank you so much for asking about this recipe.

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