Description

Give your traditional beef stew an Italian twist with Marsala wine and sun-dried tomatoes along with squash instead of potatoes. Serve with a crusty bread to soak up all of those wonderful and flavorful juices.

Ingredients

• 2 T. extra virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, finely chopped
• 1 T. freshly chopped rosemary
• 1 T. freshly chopped thyme
• 2 T. all-purpose flour
• 1 t. Kosher salt
• 1/4 t. freshly ground black pepper
• 2 lb. stew beef, trimmed and cut into 2 inch chunks
• 1/2 c. Marsala wine
• 1 lb. Kabocha squash, peeled, seeded and chopped into 1 inch pieces
• 1/4 c. chopped sun-dried tomatoes
• 3 c. beef broth/stock
• 2 T. freshly chopped parsley
• crusty bread, for serving

Steps

1. Heat olive oil in a large saute skillet over medium-high heat. Add onion, garlic, rosemary and thyme; cook about 2 minutes until onions are tender.
2. Place flour, salt and pepper in a large bowl; add beef; toss gently to coat.
3. Add beef to skillet and cook, turning occasionally until the beef is browned and golden around the edges, about 5 minutes.