Beef and Butternut Squash Stew Recipe

Beef and Butternut Squash Stew Recipe

Beef and Butternut Squash Stew Recipe

Our Beef and Butternut Squash Stew Recipe has all of the characteristics of a typical stew, but instead of potatoes we use Butternut squash. The butternut squash is not as starchy the potatoes and adds a nice sweetness to the stew.


3 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves, chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2-tablespoons all-purpose flour
1 cup Marsala wine
2 cups butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
4 cups beef broth
2-tablespoons fresh chopped flat-leaf parsley


1. In a large soup pot heat 3 tablespoons olive oil over medium heat.
2. Add onions, garlic, rosemary and thyme and sauté until the onions are tender (around 2-minutes.)
3. Toss the beef cubes in salt, pepper and flour.
4. Turn the heat to medium-high, add the beef cubes and cook until beef browns (around 5-minutes.)
5. Add the Marsala wine to deglaze.
6. Use a wooden spatula to get up any brown bits from the bottom of the pot.
7. Add the squash and sun-dried tomatoes and stir to combine.
8. Add beef broth, bring to a boil, then simmer covered for 1-hour.
9. Taste broth and add any additional salt and pepper.
10. Top with parsley and serve.

Wine Pairings:

We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Pinot Noir Wine

This Beef and Butternut Squash Stew Recipe is not a heavy soup and pairs well with a lighter Pinot Noir. While the stew is comprised of beef broth, the squash and herbs seem to lighten it up. Pinot Noir wines are generally lighter red wines without much oak. I feel that the dark cherry, unoaked flavors of a Pinot Noir would compliment this recipe. Follow the link to our wine review site to find our favorite Pinot Noir

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