Beef Stew With Butternut Squash

December 15, 2008

This is a yummy cold day meal.  We just had it for dinner today.  I hope you enjoy it.

Beef Stew With Butternut Squash

3 tablespoon olive oil

1 onion, peeled and chopped

2 cloves garlic, chopped

1 tablespoon minced fresh rosemary

1 tablespoon chopped fresh thyme or ½ tsp of dried 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

½ cup red wine

2 cups of chopped carrots

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

1 can of diced tomatoes

1 can of tomato sauce

3 to 4 cups beef broth

2 tablespoons fresh chopped flat-leaf parsley

 

Directions

In a large soup pot heat 3 tablespoons of olive oil over medium high heat. Add the beef cubes and salt and pepper to brown.  Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.. Add the wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.. Add the carrots, tomatoes and tomato sauce.  Add the beef broth.  Bring the stew to a boil over high heat, then reduce the heat to low and simmer for  about 45 minutes.   Add the butternut squash.  Cook just until the beef is tender and the squash is fork tender but not mushy (about 30 minutes).  Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. 

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