Beef and Butternut Squash Stew

This is one of Mark and my favorite recipes. Since I’m still a beginner cook, I thought that when recipes called for cloves of garlic it meant that you used the whole head of garlic. That being said, when I make this recipe I use two whole garlic heads instead of the 2 cloves that it calls for. Its pretty strong but I normally just eat the meat and veggies so it doesn’t bother me. Mark’s taste buds are horrible so he loves this dish because he can actually taste the dish. Anyways here’s the recipe.

Recipe compliments of Valerie Aspacher! (my lovely firstborn)

3 tablespoons olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut in 2-inch cubes
½ teaspoon salt, plus more to taste
½ teaspoon freshly ground pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
2 pounds butternut squash, trimmed and cut in 2-inch cubes( the recipe only called for one pound but I love squash so I like to use more. I don’t think one pound is enough when you are using two pounds of beef)
¼ cup chopped sub-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley

In a large pot put heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about two 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 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 of high heat, and 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.