Beef / Pork

Beef and Butternut Squash stew is for Dinner.

Beef and Butternut Squash stew takes 15 minutes to prepare.

Beef and Butternut Squash stew takes 90 minutes to cook.

Beef and Butternut Squash stew makes 8 servings.

The ingredients for Beef and Butternut Squash stew are:

3Tbs olive oil
1 onion peeled and chopped
2 cloves of garlic, chopped
1Tbs minced fresh rosemary
1Tbs chopped fresh thyme
2lbs beef stew meat cut into 2-inch cubes
1/2tsp salt
1/2tsp pepper
2Tbs all-purpose flour
1 cup Marsala wine
1lb Butternut squash, chopped 2=in cubes
1/4 cup chopped sundried tomatoes
3-4 cups beef broth
2Tbs fresh chopped flat-leaf 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. Serve with crusty bread alongside.Serving Size: makes 8 1 1/2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user BADKITTY1018.

The nutritional information for Beef and Butternut Squash stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 355.7

• Total Fat: 20.4 g
• Cholesterol: 80.0 mg
• Sodium: 857.5 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 2.1 g
• Protein: 2.2 g