Beef and butternut squash stew
Votes: 2
Time: 1 hour 45 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This hearty dish is perfect for a cool autumn day. The generous amount of vegetables complement the meat, making it a complete meal. Serve with slices of crusty bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g beef, cut into 5 cm cubes
- 450 g butternut squash, peeled and cut into 5 cm cubes
- 1 tbsp. dry red wine "Marsala"
- 1/4 cup chopped sun-dried tomatoes
- 3 tbsp. l. olive oil
- 1 onion, peeled and chopped
- 2 chopped cloves of garlic
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1/2 teaspoon salt, plus a little more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 2 tbsp. flour
- 3-4 cups beef broth
- 2 tablespoons chopped fresh parsley leaves
- Crispy bread, for serving
We recommend
Recipes with similar ingredients: beef, butternut squash, sun-dried tomatoes, onions, garlic, rosemary, thyme, parsley, red wine, flour, white bread
Cooking the dish according to the recipe:
- Pre-fry the meat with seasonings: Heat 3 tablespoons olive oil in a large soup pot over medium heat. Add the onion, garlic, rosemary, and thyme and cook until the onion is soft, about 2 minutes. Season the beef with salt, pepper, and flour. Increase the heat to medium-high and add the beef to the pot. Cook until the meat is browned and golden around the edges, about 5 minutes.
- Simmer the meat in wine and broth: Add the Marsala wine. Using a wooden spoon, gently scrape any browned bits from the bottom of the pan. Add the pumpkin and sun-dried tomatoes and stir. Add enough beef broth to cover the meat and butternut squash. Bring the pan to a boil over high heat, then reduce to low and simmer, covered, for 1 hour. Season with salt and pepper again to taste. Sprinkle with chopped parsley. Serve with crusty bread and drizzle with the resulting meat sauce.
Categories:
Similar recipes
