Giada's Beef and Butternut Squash Stew
A classic stew recipe from Giada de Laurentiis, with tender beef and creamy butternut squash. Serve with a nice slice of crusty bread.
Ingredients
- 3 tablespoons olive oil
- 1 onion peeled and chopped
- 2 cloves garlic minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 pounds stew beef cut into 2-inch cubes
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 1 cup Marsala wine
- 1 pound butternut squash peeled and cut into 2-inch cubes
- 1/4 cup chopped sun-dried tomatoes
- 3 to 4 cups beef broth
- Crusty bread for serving
Instructions
- In a large soup pot heat 3 tablespoons of olive oil over medium heat until it shimmers. 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. 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. Serve with crusty bread alongside.