Beef and Butternut Marsala Stew

Ingredients

• 2 lbs beef (or bison) chuck roast, cut into 1-inch cubes
• ½ cup flour
• ½ tsp fine sea salt
• ¼ tsp black pepper
• Olive or canola oil, for sautéing
• 2 lbs butternut squash, peeled and cubed (¾–1 inch pieces)
• 2 cups chopped onion
• 2–3 cloves garlic, lightly crushed
• 1 cup sweet Marsala wine (drinking quality)
• 2 cups beef or chicken stock
• Bouquet garni (rosemary, thyme, parsley, bay leaf, tied with string)
• Sea salt and pepper to taste

Instructions

1. Prep the beef: Combine flour, salt, and pepper in a bowl. Dredge beef cubes lightly in the seasoned flour.
2. Brown: Heat a heavy Dutch oven over medium-high. Add oil and brown beef in batches. Remove and set aside.
3. Blanch the squash: In a separate pot, blanch butternut squash in salted water for 2 minutes. Drain and reserve.
4. Build flavor: Add oil if needed and sauté onions until soft, scraping the pan. Add garlic, then deglaze with Marsala. Reduce by 25%.
5. Simmer: Add browned beef, stock, squash, and bouquet garni. Bring to a boil, skim, reduce to a simmer, and cook 1½–2½ hours or bake at 300°F.
6. Serve: Remove herbs, season to taste, and serve over creamy polenta, pappardelle, mashed potatoes, or rice.

Nutritional Snapshot

Approx. 450 calories per serving • Protein-rich and full of comfort

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