Soup

Beef and Butternut Squash Stew is for Soup.

Beef and Butternut Squash Stew takes 15 minutes to prepare.

Beef and Butternut Squash Stew takes 70 minutes to cook.

Beef and Butternut Squash Stew makes 6 servings.

The ingredients for Beef and Butternut Squash Stew are:

2 teaspoons olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
1 pound lean top sirloin, trimmed cut into strips
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1/2 cup Marsala cooking wine
1 cup butternut squash, trimmed and cut into cubes
1/4 cup chopped sun-dried tomatoes
2 1/2 cups low sodium beef broth
2 tablespoons fresh chopped flat-leaf parsley

Here is how you make Beef and Butternut Squash Stew:

1. In a large soup pot heat olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. 2. Toss the beef cubes in pepper and flour. 3. 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. 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. Add enough beef broth to just cover the beef and squash. 6. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. 7. Sprinkle with the chopped parsley. Serving Size:?serves 6

The nutritional information for Beef and Butternut Squash Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 227.6

• Total Fat: 5.9 g
• Cholesterol: 42.7 mg
• Sodium: 408.2 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 1.9 g
• Protein: 25.6 g

The dietary needs meet for Beef and Butternut Squash Stew is Low Fat