Beef & Butternut Squash Stew

Before my mother passed away this summer, we were faithful veiwers of the Food Network.  Some of her favorite cooks were Rachel Ray, Paula Deen, & Giada...just to name a few.  Last winter, while watching an episode of "Giada at Home", our mouths began to water as she put together a luscious beef stew.  Her secret was butternut squash.  That evening, I doned my apron & put together the most amazing pot of stew I've ever made, thanks to Giada. 

Now that winter is coming back around, my taste buds are ready for another pot of this delicious stew...

Beef & Butternut Squash Stew

Ingredients

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
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 fresh chopped flat-leaf parsley
Crusty bread, for serving


Directions


In a large soup pot heat 3 tablespoons of olive oil over medium heat.

Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.

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.

Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.

Add the butternut squash and sun-dried tomatoes and stir to combine.

Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.

Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley.

Serve with crusty bread alongside.