Beef and Winter Squash Stew

from foodnetwork.com
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 (or gluten free)
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes (optional)
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley

Season beef with salt and pepper and dust with gluten free flour brown beef in oil. remove, add onions, garlic and herbs. Cook until translucent. Deglaze pan with wine. Add beef, squash and sun-dried tomatoes (optional) to pot. Add beef broth (half broth and half water) to cover meat and veggies. Cook for 90 minutes at a low simmer, adding water if necessary.

Serving Size: makes 3-4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user ANAMICKA.