Pairs well
with
Our Rosé
Beef Squash Stew
2 tablespoons extra-virgin olive oil
1-2 garlic cloves, minced
1 onion, diced
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2 tablespoons all-purpose flour
2 pounds chuck (or round) beef, cut into cubes
1/2 cup Marsala wine
1 ½ pound squash (acorn, buttercup or kombucha) peeled, seeded, and cut into 1-inch pieces
1/4 sun-dried tomatoes, chopped
3 cups beef broth
crusty bread (for serving)
2 tablespoons fresh parsley, chopped (for garnish)
In a deep saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, minced garlic, rosemary, and thyme. Sauté until the onions are translucent.
In a separate bowl, combine the flour, salt, and pepper. Toss the beef cubes in the mixture until evenly coated. Add the beef to the pan and cook, turning occasionally, until browned on all sides and golden around the edges, roughly 5 minutes. Pour in the Marsala wine and scrape any the bottom of the pan to help render the sauce.
Transfer the beef and juices to a slow cooker, if you have one, or large stock pot. Add the squash, sun-dried tomatoes, and beef broth. Stir well to combine, cover and cook on high for about 5 hours, or on low for about 8 hours, stirring periodically. You will know it’s done when the beef and squash are both tender.
Garnish with fresh parsley on top of each bowl, and serve with bread.