Wednesday, February 1, 2012

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

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

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


That Girl said...

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

Kim (Feed Me, Seymour) said...

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!

Natalie said...

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!

jessy said...

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! :)

Nelly's Pantry said...

Sounds delicious! I will have to try this out.

Delia said...

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

Megan said...

How many servings does this make?

Kelsey said...

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.