Beef and Butternut Squash Stew

Ingredients

• 3 cups beef broth 
• 2 pounds stew beef cut into 2-inch cubes
• 0.5 teaspoon pepper black freshly ground plus more to taste
• 1 pound butternut squash trimmed cut into 2-inch cubes
• 4 servings top for serving
• 2 tablespoons flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 tablespoon rosemary fresh minced
• 1 tablespoon thyme leaves fresh chopped
• 2 cloves garlic chopped
• 1 cup marsala wine 
• 3 tablespoon olive oil 
• 1  onion peeled chopped
• 0.5 teaspoon salt plus more to taste
• 0.3 cup sun-dried tomatoes chopped

Equipment

• frying pan
• pot
• wooden spoon

Directions

1. Watch how to make this recipe.
2. In a large soup pot heat 3 tablespoons of olive oil over medium heat.
3. 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.
4. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.
5. Add the butternut squash and sun-dried tomatoes and stir to combine.
6. 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.
7. Sprinkle with the chopped parsley.
8. Serve with crusty bread alongside.