Friday, February 11, 2011

Winter Squash Beef Stew

I made this beef stew a long time ago, but never got the post up on the blog.  I do remember it being really yummy, so I'm happy to share it now.  Here's what I wrote about it way back when: This beef stew is has an interesting (and tasty!) twist because it replaces the usual carrots and potatoes with winter squash.  We used banana squash, but butternut, kabocha, or any other favorite winter squash would work well here. 

Winter Squash Beef Stew (adapted from Giada's Kitchen: New Italian Favorites)
Serves 4-6

2 T olive oil
1 onion, chopped
3 garlic cloves, chopped
1 T minced fresh rosemary
1 T minced fresh thyme leaves
1/2 tsp salt, more to taste
1 tsp freshly ground black pepper, more to taste
4 T flour
2 pounds stew beef, cut into 2-inch pieces
1 cup Marsala wine
1 pound winter squash (such as butternut or banana), trimmed and cut into 2- inch cubes
1/4 cup chopped sun-dried tomatoes
4 cups beef broth

1. Heat the oil in a large soup pot over medium heat.  Add the onion, garlic, rosemary, and thyme and saute until the onion is softened, about 4 minutes.
2. Combine the salt, pepper, and flour in a medium bowl.  Add the beef cubes and toss to coat. Turn up the heat under the soup to medium-heat and add the beef.  Cook until the beef is browned and golden around teh edges, 5 minutes.
3. Add the Marsala and use a wooden spoon to scrape all the brown bits off the bottom of the pan.  Add the squash and sun dried tomatoes and stir to combine.  Add the beef broth, bring to a boil, lower heat to low, cover, and simmer for 1 hour.  Season with salt and pepper to taste.


  1. Yum! What a nice seasonal twist on a classic. Great post and recipe!

  2. Lovely stew. Keeping the recipe for our winter.