Beef and Butternut Squash Stew

Nothing is better than having a warm soup or stew on a cold winter night. I love making soups but not many stews until I came across this gem from Skinny Taste! The recipe is packed with flavor from on hand ingredients (I had the ingredients on hand but I make a lot of dishes from Skinny Taste). Gina adapted the recipe from Giada’s Happy Cooking and I made a few changes myself. We used a butternut squash rather than kabocha squash and cooked everything in a dutch oven on low for two hours rather than sautéing and moving ingredients over to a slow cooker. I wanted the dish in one pot and the dutch oven was perfect.

After this stew I really hope Santa brings me Skinny Taste’s Fast and Slow and Giada’s Happy Cooking cook books 🙂

*This recipe was adapted from Skinny Taste Slow-Cooker Beef and Kabocha Squash Stew 

Beef and Butternut Squash Stew 


  • 1/2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, chopped
  • 1 tbsp fresh rosemary
  • 1/2 tbsp dried thyme
  • 2 tbsp all purpose flour
  • 1 tsp kosher salt
  • fresh black pepper, to taste
  • 2 lbs stew beef, trimmed and cut into 2-inch cubes
  • 1/2 cup Marsala wine
  • 1 pound butternut squash, peeled seeded and cut into 1-inch pieces
  • 1/4 cup chopped sundried tomatoes
  • 3 cups beef broth
  • 2 tbsp chopped fresh flat leaf parsley
  • crusty bread

In a large dutch oven heat olive oil over medium heat. Add the onion, garlic, rosemary, and thyme cook for 5 minutes. Then mix the flour, salt and pepper in a large bowl. Add the stew beef to the bowl and mix. Once complete add the beef to the hot dutch oven in batches. Try not to crowd the pan, cook for 5 minutes or when the sides of the beef are brown. Remove the beef from the pan and scrap the brown bits at the bottom with a wooden spoon and add the marsala wine. Finally add remaining ingredients to the pan including
beef, squash, sundried tomatoes, and beef broth. Season the mixture with salt and pepper and turn the heat to high bringing the mixture to a boil. Once boiling turn to low and simmer for two hours with the lid on. Serve in bowls with parsley and crusty bread. Yum!!




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