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Butternut Squash and Beef Stew
Nesting Lane Indulge
Butternut Squash and Beef Stew Recipe. A hearty and delicious Fall recipe. The leftovers make a great lunch for the next day. It's also a great freezer meal.
5
from
9
votes
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
Equipment
Large Soup Pot
Medium Bowl
Wooden Spoon
Ingredients
1x
2x
3x
3
tablespoon
olive oil
2
cloves
garlic
chopped
1
onion
peeled and chopped
1
tablespoon
fresh thyme
chopped
1
tablespoon
fresh rosemary
minced
2
tablespoon
all-purpose flour
½
teaspoon
salt
plus more to taste
½
teaspoon
fresh ground black pepper
plus more to taste
2
pounds
stew beef
cut into 2-inch cubes
1
cup
dry marsala wine
¼
cup
sun-dried tomatoes
chopped
1
pound
butternut squash
trimmed and cut to 2 inch cubes
3 to 4
cups
beef broth
as needed
2
tablespoon
fresh flat-leaf parsley
chopped
Instructions
Place a large soup pot over medium heat.
Add 3 tablespoons of oil.
Add in garlic, onions, thyme, and rosemary. Saute approximately 2 minutes or until onions become tender.
In a medium bowl, add flour, salt, and pepper. Add beef and toss to coat.
In the soup pot, add the coated beef, and turn the heat up to medium/high.
Cook approximately 5 minutes or until the beef is browned
Add in Marsala wine.
Gently scrape the browned bits on the bottom of the soup pot with a wooden spoon.
Add in the sun-dried tomatoes, and the butternut squash. Stir to mix.
Add beef broth into the soup pot to just cover contents.
Turn heat to High, bring to a boil, reduce heat, cover, and simmer for 1 hour.
Add salt and pepper to taste,
To serve, garnish with chopped parsley.
Nutrition
Calories:
618
kcal
Carbohydrates:
32
g
Protein:
56
g
Fat:
23
g
Saturated Fat:
6
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
13
g
Cholesterol:
141
mg
Sodium:
827
mg
Potassium:
1636
mg
Fiber:
4
g
Sugar:
11
g
Calcium:
142
mg
Iron:
7
mg
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