How to make it

  • In a large soup pot heat 3 tablespoons of olive oil over medium heat.
  • 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 and flour. 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 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. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

Reviews & Comments 2

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    " It was excellent "
    sarajanebell ate it and said...
    This was soooooooooooo good! Really. An awesome, tasty stew. Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    This recipe totally rocks! It's delicious and comfort food at it's best... BTW...I just go to look at the food porn meat at Whole Foods...*sigh*...until they make me leave. It is an amazing site to behold indeed. Great post - thanks! =)
    Was this review helpful? Yes Flag
  • invisiblechef 10 years ago
    Delicious post! It can be cheaper if you cut the meat up yourself too. As long as you don't mind a little blood :)
    Was this review helpful? Yes Flag

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