Instructions

1. In a large soup pot heat 3 tablespoons of olive oil over medium heat.
2. Add the onions, garlic, rosemary and thyme and sauté until the onions are tender, about 2 minutes.
3. Toss the beef cubes in salt and pepper and flour.
4. Turn up the heat to med-high and add the beef to the pot.
5. Cook until the beef is browned and golden around the edges, about 5 minutes.
6. Add the Marsala wine.
7. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.
8. Add the butternut squash and sun-dried tomatoes and stir to combine.
9. Add enough beef broth to just cover the beef and squash.
10. Bring the stew to a boil over high heat, and then reduce the heat to low and simmer, covered, for 1 hour.
11. Season the stew with additional salt and pepper to taste.
12. Sprinkle with the chopped parsley.
13. Serve with crusty bread alongside.

Category

Soup

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