1 onion, peeled and chopped

2 cloves garlic, chopped

1 T. minced fresh rosemary

1 T. chopped fresh thyme

2 lb. stew beef, cut into 2-inch cubes

1/2 tsp. salt, plus more to taste

1/2 tsp. freshly ground black pepper, plus more to taste

2 T. all-purpose flour

1 C. Marsala wine

1 lb. butternut squash, trimmed and cut into 2-inch cubes

1/4 C. chopped sun-dried tomatoes

3 to 4 C. beef broth

2 T. fresh chopped flat-leaf parsley

Crusty bread, for serving

 

In a large soup pot heat 3 T. of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and sauté 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, and 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.

 

Yield:

Calories:

Fat:

Fiber: