Recipe courtesy of Giada De Laurentiis
Beef and Butternut Squash Stew
- Level: Easy
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 592
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 57 g
- Cholesterol
- 143 mg
- Sodium
- 981 mg
- Level: Easy
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 592
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 57 g
- Cholesterol
- 143 mg
- Sodium
- 981 mg
Ingredients
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Directions
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and 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 the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth 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. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
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263 Reviews
Ellen-mary R.January 13, 2025
Made this the other evening, it was easy peasy !!! I did as one review suggested, which was to roast the Butternut squash with some rosemary separately then add it into the stew at the end. Since we were cooking with Marsala wine, I added some sliced baby Bella mushrooms in towards the end....fabulous !!!
Food Network UserJanuary 20, 2023
Rave reviews from the whole family.
Kaitlin LiskaDecember 4, 2022
This turned out really flavorful and the meat was very tender. We will definitely be making this again!
JRWWNovember 14, 2022
This is one of my favorite go-to fall/winter stews. I’ve made this for years. Saw the recipe either on TV or in one of her cookbooks. So good and flavorful and different than other types of stew or pot roast.
AnonymousOctober 20, 2022
Naw…we ate it for dinner but the leftovers ended up going to waste. Very sad. I’m not sure what it is about this recipe. It’s just….not it
jacorleokiJanuary 28, 2022
Absolutely delicious!!! Another masterpiece!!! Beef was tender and the butternut was nice and soft. I put the butternut in the last 30 min. Will do it again
Food Network UserJanuary 22, 2022
Ok did this 3 time and here is what you do to make it perfect. DO NOT cook your squash in the stew. Roast it in the oven with salt, pepper, rosemary and oil oil till done. Much better flavor and it does not turn to mush. Ditch the sundries tomatoes and a large can of San mar whole tomatoes and it’s juice, tomato paste to taste (I use half a small can) and only use one small can of beef broth. Add the squash when the stew is done. You will thank me for the changes. Mush richer flavor and thicker stew.
Lisa K.November 20, 2021
Great on a cold day. My husband loved it. Added some tomato paste before deglazing with the red wine. Also added a few additional spices. Will make again.
AnonymousOctober 16, 2021
Loved this recipe! Easy to make and great tasting! Seasoned to our taste and was great days later too!
dahank23September 30, 2021
Delicious. We loved it. Tripled the garlic and added a bit more salt. Cooked the beef about 5 hours. Took the squash about 1 hour to get tender. Also cut everything in 1” size instead if 2”.
Food Network UserOctober 10, 2021
Did you use a crockpot?
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