Butternut Squash & Beef Stew

A 4-pound butternut squash wandered into my grocery cart. It was cold out. I did some Googleing. Voila, Butternut Squash and Beef Stew was born.I used an Italian-style recipe from one of my favorite Food Network Stars, Giada De Laurentiis and added my own little twists. This bowl of love was hearty and delicious. Perfect for a chilly evening. I promised a recipe and a recipe I shall deliver. Now, let’s get cookin!First, let’s take a moment to marvel at the dish-to-be. Ahhh…this is going to be good.Okay now first, chop your veggies.  3-6 Cloves of Garlic, 1 TBS fresh thyme, 1 TBS fresh rosemary, 1 medium onion, 1 pound of butternut squash, ~1/4 cup sun dried tomatoes and 5oz quartered crimini mushrooms. I always do this first to avoid any cross-contamination. And…I only own one cutting board.Pat dry 1 pound of stew beef cut into 1-inch cubes (mine was angus, and by the looks of it fairly lean) and season with fresh cracked salt and pepper.Add 3 TBS or so of good olive oil (I use Novello Extra Virgin) to a stock pot on a medium-high heat. When the oil is warm add onions, garlic, thyme, rosemary and a pinch of red pepper flakes. Allow to sweat about 5 minutes until onions are translucent and herbs are fragrant.Add beef to the pot and wait for it to brown. This could take between 5-10 minutes. Keep an eye on it, and stir every now and then.How about that action shot. My one-handed photography skills are improving. I digress. Add 1 cup Marsala wine, and deglaze (aka scrape) the bottom of the pan.Add butternut squash, sun dried tomatoes and mushrooms. Stir to combine.I made a last minute decision to add 1 14.5-oz can of whole tomatoes with their juices. I needed to chop them and my cutting board was in the sink. Hello plate.Add four cups of beef stock, salt and pepper to taste. Turn the heat to high and bring to a boil. Allow the mixture to boil for a few minutes, reduce to a simmer and cover for 1-hour.When all is said and done, top your lovely bowl with fresh Italian parsley. Toast some light Italian bread with herb-infused olive oil and Parmesan cheese. Pour yourself a glass of hearty red wine. And prepare yourself for a cozy evening.

Butternut Squash and Beef Stew

(Serves 4-6)

• 3-4 TBS Good Olive Oil
• 1 Medium Onion, Chopped
• 4-6 Cloves of Garlic, Minced
• 1 TBS Fresh Thyme, Chopped
• 1 TBS Fresh Rosemary, Chopped
• 1 pinch red pepper flakes
• 1 pound Stew Beef cut into 1-inch cubes
• 1 pound Butternut Squash peeled and cut into 1 inch cubes
• ~1/4 cup sun dried tomatoes, chopped
• 5-8oz Crimini Mushrooms, wiped clean and quartered
• 1 cup Marsala wine
• 1 14.5-oz can of whole tomatoes, chopped
• 4 cups beef stock
• salt and pepper to taste

1. Chop and prepare your vegetables.
2. Place 3-4 TBS olive oil in a stock pot over a medium high heat.
3. When oil has heated, place onions, garlic, thyme, rosemary and red pepper flakes in to the pot. Stir frequently until the onions are translucent and herbs are fragrant.
4. Pat dry beef and season with salt and pepper. Add beef to the pan and allow to brown, 5-10 minutes.
5. Add 1 cup Marsala wine
6. Add butternut squash, mushrooms and sun dried tomatoes. Stir.
7. Add chopped tomatoes with their juices.
8. Add 4 cups beef stock and bring to a boil. After a few minutes, reduce heat to a simmer and cover for one hour.
9. Serve with fresh Italian parsley, cheesey toast and wine!

Stay Warm and Enjoy,

Nora