A hearty meal in one pot, perfect for chilly nights.
Lighten up traditional beef stew recipes by replacing the usual potato with cubes of butternut squash. That adds color to the dish and preserves the chunky texture, but cuts down on the starch. This satisfying stew hits the spot on chilly nights.
Beef Stew with Butternut Squash
AUTHORAdapted by Stacey Kendrick from a recipe by Giada De Laurentiis
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 2 pounds lean stew beef, cut into 2-inch cubes
- 1/2 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
- 1/4 cup chopped sun-dried tomatoes
- 3 cups low-sodium beef broth
- In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic and rosemary. Sauté until the onions are tender, about 3 minutes.
- Mix the pepper into the flour. Toss the beef cubes in the flour. Turn up the heat to medium 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 or metal spatula, gently scrape up all the brown bits off the bottom of the pan.
- Add the butternut squash and sun-dried tomatoes and stir to combine. Add just enough broth to cover the beef and squash.
- Bring the stew to a boil over high heat, then reduce the heat to low. Simmer, covered, for 1 hour.
- Serve over brown rice, quinoa, farro or any of your other favorite whole grains.
Calories: 362 | Total fat: 15 grams | Saturated fat 5 grams | Trans fat: 0 milligrams | Cholesterol: 0 milligrams | Sodium: 469 milligrams | Total carbohydrate: 12 grams | Dietary fiber: 1 gram | Sugar: 6 grams | Protein: 38 grams
To save time, consider using pre-cubed butternut squash. Fresh is best, but most grocery stores also have frozen bags of cubed squash, too. | Marsala cooking wine, found in most grocery stores, works fine for this recipe, but for the best flavor try using a real Italian Marsala wine from a wine shop or your favorite grocery store’s wine section. The alcohol cooks off, leaving a wonderful flavor for your stew.