Not only is Fall my favorite fashion season, but it’s also my favorite season for cooking and entertaining. I am a sucker for all things butternut squash, pumpkin, short ribs, stews, and other various comfort dishes.
This weekend, I decided to play with one of Giada de Laurentiis’ recipes for Beef and Butternut Squash Stew. I added some red pepper flakes for a bit of heat which played nicely with sweetness from the squash. Another change I made is to omit the Marsala wine as I never seem to have that on hand. After cooking “Sous Pug” friendly meals for a while, I’ve learned that a swift substitution of beef broth works out well. Finally, one frugal tip – if you see “Poultry Blend” in the store when you are going to buy fresh herbs, grab it. It often has the rosemary and thyme along with some sage. Such a great idea to combine the three! Plus, you are paying $2.99 for three herbs, not $2.99 for each package, right?
This stew will be a fall/winter favorite and will be in the tried and true file.
What’s your favorite dish to make for fall?
Aly M. Cleary | Inspired by Giada de Laurentiis
This comforting Beef and Butternut Squash Stew is perfect to take the chill of a cold winter's evening with the flavors of the season with a hint of spice.
30 minPrep Time
1 hr, 30 Cook Time
2 hrTotal Time
- 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
- In a dutch oven, heat 3 tablespoons of olive oil over medium heat.
- Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes.
- In a separate bowl, toss the beef with the 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 1 cup of the beef stock, using a wooden spoon to scrape all the brown bits off of the bottom of the pan.
- Add the butternut squash, sun-dried tomatoes, and red pepper flakes and stir to combine.
- Add the remainder of the beef broth, just enough 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.
- Let simmer for another 1/2 hour uncovered to thicken and reduce slightly.
- Season the stew with additional salt and pepper to taste.
- Sprinkle with the chopped parsley and serve.
Gather the Ingredients
I think a game of “Bobbing for Squash” might be a bit inappropriate
The Cauldron is bubbling
The end result – comfort food that balances spicy and sweet
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