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Beef and Butternut Marsala Stew

Posted on: February 22nd, 2010

The time we spend together at the table is precious and priceless; it’s often our only chance to slow down and savor our lives and family.  But how do we get everybody’s feet under the table at the same time?

Get thyself into the kitchen and fill those pots with love!  Warming your home and hearth with special dishes several times each week will get them to the table – then take the time to ask, listen and understand those you love.  With a comforting meal and an open heart (and no television), you can begin a suppertime habit that will nurture your family for generations!

Beefy Butternut Marsala Stew

2 pounds beef (or bison) chuck roast, cut into 1-inch cubes

½ cup flour
½ tsp fine sea or Kosher salt, ¼ tsp pepper
Olive or Canola oil for sautéing
2 pounds Butternut Squash, cut into ¾ – 1 inch cubes
2 cups chopped onion
2-3 cloves garlic, bruised
1 cup Sweet Marsala (of drinking quality)
2 cups Beef or Chicken Stock
Bouquet garni (2 sprigs rosemary, 1 bay leaf, several sprigs of thyme and several large sprigs of parsley tied together with cotton butcher’s string – or bay leaf and pinches of dry rosemary and thyme)
sea salt and black pepper to taste

Dredge the beef cubes in flour seasoned with salt and pepper. Heat a heavy Dutch oven over medium high heat, add a drizzle of oil, and brown beef in batches, refreshing oil as needed – take care not to burn the pan.  Remove browned meat and reserve. Meanwhile, blanch butternut squash in salted water for 2 minutes – reserve.

Refresh pan with oil if needed, add onions and sauté until tender, scraping pan regularly with a wooden spoon to break down crust.  Add Marsala and stir to finish deglazing, reduce by 25%.

Add browned beef, stock, and blanched butternut squash. Bring to a boil, skim, reduce to a simmer, cover and simmer until the meat is as tender as you like (about 1.5 – 2.5 hours on the stove or in a 300 degree oven).

Serve over Creamy Grana Padana Polenta, egg pappardelle, mashed potatoes or wild and brown rice. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.comwww.TonyRosacciCatering.com

Share it with those you love over Creamy Grana Padana Polenta or Buttered Parmigiano Pappardelle with a salad and a side of steamed vegetables.  Supper is Ready!! – mick

Supporting Recipes:   Creamy Grana Padana Polenta  –  Buttered Parmigiano Pappardelle
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About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of the four Tony’s Markets in the Denver Metro area, as well as Tony Rosacci’s Fine Catering and the more casual TR’s BBQ Catering. You may have seen Mick teaching folks how easy cooking can be on Denver’s Channel 7 News (12 years), on the food page of local newspapers, and on a local gardening and cooking show Dig In Colorado.  For more recipes and our very best deals, join our Culinary Club. 

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