Tuscan Beef Stew

Butternut squash is used here in place of pumpkin for ease of preparation.

Serves: 4Hands-on: 10 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ¾ lb. beef stew meat, cut into 1” cubes
  • ¾ cup all-purpose flour
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 small white onion, peeled and diced
  • 1 bulb fennel, chopped
  • 2 garlic cloves, peeled and minced
  • 1 tsp. chopped fresh rosemary
  • 1 cup dry red wine
  • 1 cup cubed butternut squash (about 1” cubes)
  • 4 cups beef broth
  • 1 loaf French baguette

Directions

  • Toss the meat with the flour and salt and pepper. In a pot large enough to accommodate all of the ingredients, heat the oil on medium-high and brown the meat well. Remove the meat from the pan and set aside.
  • Add the onion, fennel, garlic, and rosemary to the same pot. Sauté over medium heat for 4 minutes. Add the wine, stirring and scraping to loosen any cooked-on bits from the bottom of the pot.
  • Return the meat to the pot. Add the broth, and bring to a boil. As soon as it boils, reduce to a gentle simmer and cook for 1 hour, uncovered.
  • Add the butternut squash and cook, uncovered, for 30 minutes more or until all of the ingredients are tender. Serve hot over pasta or bread.

Recipe Information

Serves: 4

Ingredients

  • ¾ lb. beef stew meat, cut into 1” cubes
  • ¾ cup all-purpose flour
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 small white onion, peeled and diced
  • 1 bulb fennel, chopped
  • 2 garlic cloves, peeled and minced
  • 1 tsp. chopped fresh rosemary
  • 1 cup dry red wine
  • 1 cup cubed butternut squash (about 1” cubes)
  • 4 cups beef broth
  • 1 loaf French baguette

Directions

  • Toss the meat with the flour and salt and pepper. In a pot large enough to accommodate all of the ingredients, heat the oil on medium-high and brown the meat well. Remove the meat from the pan and set aside.
  • Add the onion, fennel, garlic, and rosemary to the same pot. Sauté over medium heat for 4 minutes. Add the wine, stirring and scraping to loosen any cooked-on bits from the bottom of the pot.
  • Return the meat to the pot. Add the broth, and bring to a boil. As soon as it boils, reduce to a gentle simmer and cook for 1 hour, uncovered.
  • Add the butternut squash and cook, uncovered, for 30 minutes more or until all of the ingredients are tender. Serve hot over pasta or bread.

Nutrition Information

Nutrition Information
Amount per serving
Calories650
Total Fat40g
Saturated Fat9g
Cholesterol60mg
Sodium1440mg
Total Carbohydrate42g
Dietary Fiber4g
Sugars6g
Protein25g