Monday Cooking Demo with Chef Rob Scott - YouTube

BEEF AND BUTTERNUT SQUASH STEW

By: Simply Creative Chef Rob Scott

Ingredients:                                                                                     Yields 4 servings

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 into 2-inch cubes

½ teaspoon salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

2 tablespoons all-purpose flour

1 cup Marsala wine

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

¼ cup chopped sun-dried tomatoes

3 – 4 cups beef broth

2 tablespoons fresh chopped flat-leaf parsley

Crusty bread, for serving

Directions:

• In a large soup pot, heat 3 tablespoons of olive oil over medium heat
• Add onions, garlic, rosemary and thyme and saute until the onions are tender, about 2 minutes
• Toss the beef cubes in salt, 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 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

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