Beef and Butternut Squash Stew
Beef and Butternut Squash Stew might be just the main course you are searching for. One serving contains 723 calories, 67g of protein, and 29g of fat. This recipe serves 4. It is a good option if you're following a dairy free diet. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up marsala wine, flour, pepper, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.
Instructions
Watch how to make this recipe.
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.