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
- 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
- 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.