BEEF AND BUTTERNUT SQUASH STEW
3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
½ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
¼ cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving
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.
Photo and recipe posted by Adam Cloete
Ek het 2 “issues” met hierdie resep. No.1 was ek dadelik skepties oor die lang periode wat die butternut moet kook en het dit na ongeveer 35 minute uitgehaal om darem ‘n paar stukke heel te hou. Dis nou behalwe as dit die resep se bedoeling is dat dit eintlik vleis met ‘n pampoen “sous” is. No. 2 is die hoeveelheid vloeistof. Ek het van die begin as net 2 koppies beesaftreksel bygevoeg, saam met die marsala wyn. Met dit in gedagte kan ek dit aanbeveel want dit is HEERLIK!! O ja, ek het aartappels bygevoeg terwyl ek die vleis aanhou kook het, omdat die pampoen so weggekook het en toe die pampoen weer heel aan die einde bygesit.