Beef & Butternut Squash Stew

Beef & Butternut Squash Stew

Ingredients :

1.     3 tablespoon olive oil
2.     1 onion, peeled and chopped
3.     3 carrots, chopped
4.     2 garlic cloves, chopped
5.     1 tablespoon minced fresh rosemary
6.     1 tablespoon chopped fresh thyme
7.     2 pounds stew beef, cut into 2-inch cubes
8.     1/2 teaspoon salt, plus more to taste
9.     1/2 teaspoon freshly ground black pepper, plus more to taste
10.     2 tablespoons all purpose flour
11.     1 cup pinot noir
12.     1 pound butternut squash, trimmed and cut into 2-inch cubes
13.     1/4 cup chopped sun-dried tomatoes
14.     3 to 4 cups beef broth
15.     2 tablespoons fresh chopped flat leaf parsley

Directions:

    In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, carrots, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes.
    Add wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley.