Appetizers / Soups / Salads

Beef and Butternut Squash Stew takes 30 minutes to prepare.

Beef and Butternut Squash Stew takes 90 minutes to cook.

Beef and Butternut Squash Stew makes 4 servings.

The ingredients for Beef and Butternut Squash Stew are:

3 tbsp Extra Virgin Olive Oil
1.5 cup, chopped Onions, raw
6 cloves Garlic
1 tbsp Rosemary
3 tsp Thyme, fresh
2 lb Beef chuck
2 cup Sheffield Marsala Wine
3 cup Butternut Squash
.75 cup Sun Dried Tomatoes
5 tsp Better than Bouillon Beef Base
1 cup Italian Parsley

Here is how you make Beef and Butternut Squash Stew:

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.Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-butternut-squash-stew-recipe.html?oc=linkbackServing Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CMH2883.

The nutritional information for Beef and Butternut Squash Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 662.3

• Total Fat: 25.4 g
• Cholesterol: 147.4 mg
• Sodium: 1,252.5 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 5.3 g
• Protein: 48.6 g