Fall Flavors -Beef and Butternut Squash Stew

Ingredients

• 3 tablespoons olive oil
• 1 large onion, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 pounds stew beef, cut into 2-inch cubes
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons all-purpose flour
• 1 pound butternut squash, trimmed and cut into 2-inch cubes
• 1/4 cup chopped sun-dried tomatoes
• 1/4 - 1/2 teaspoon red pepper flakes (optional)
• 4 cups beef broth, divided
• 2 tablespoons fresh chopped flat-leaf parsley

Directions

1. In a dutch oven, heat 3 tablespoons of olive oil over medium heat.
2. Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes.
3. In a separate bowl, toss the beef with the salt, pepper and flour.
4. Turn up the heat to med-high and add the beef to the pot.
5. Cook until the beef is browned and golden around the edges, about 5 minutes.
6. Add 1 cup of the beef stock, using a wooden spoon to scrape all the brown bits off of the bottom of the pan.
7. Add the butternut squash, sun-dried tomatoes, and red pepper flakes and stir to combine.
8. Add the remainder of the beef broth, just enough to just cover the beef and squash.
9. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
10. Let simmer for another 1/2 hour uncovered to thicken and reduce slightly.
11. Season the stew with additional salt and pepper to taste.
12. Sprinkle with the chopped parsley and serve.
13. Enjoy!

Notes

http://cookinginstilettos.com/beef-and-butternut-squash-stew/

This recipe was featured at Cooking In Stilettos.com and, unless otherwise noted and attributed, retains the copyright.