I misplaced my squash soup recipes when I was moving shelving units and rebuilding the Herb Room earlier this month. I kept thinking they would turn up as I put things away, but nothing. So I pulled out this recipe that I shared in the Garden Club Newsletter back in 2017. It is a nice chunky stew rather than a squash puree type soup.
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
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 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving
Directions
In a large soup pot 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. 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.
Recipe courtesy of Giada De Laurentiis
RECIPE THEME
The themes are:
December 2020 - Turkey Recipes (TurkDec)
No comments:
Post a Comment