We’ve only been dabbling with Winter temperatures this season. Our lingering sunshiny Fall has barely given us a gray sky, snow flurries or overnight temperatures in the teens. This weekend Jack Frost has finally arrived, we have a couple of inches of snow on the ground and numbing cold temps. It’s officially stew weather.
This is a nice version of a crockpot beef stew recipe. Butternut squash, beef, and Marsala wine seem to blend wonderfully and produce a sultry combination of flavors. A grand version of an old favorite, this recipe comes from Chef Mick over at Tony’s Market. Chef Mick instructed us to cook this stove top, but I’ve altered it for a crockpot version. I normally like to use the old fashioned thick chewy noodles that you can buy from the freezer section or easily make yourself. As you can see in the photo, these big boys are unruly and don’t blend. They are hiding a wonderful bowl of delicious brothy goodness. I’d suggest using the thinner egg noodles from the pasta aisle.
- 2 pounds beef chuck, 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 place in crockpot.
- 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, reduce by 25%.
- Add this mixture to the crockpot. Add beef stock and cook on low for 8 hours.
- Peel and cube butternut squash and add about halfway through the cooking time.
- Serve over Creamy egg pappardelle, mashed potatoes or wild and brown rice.
Crockpot Beef Stew with Butternut Squash and Marsala…It’s What’s for Dinner.
From The Kitchen of Lea Ann Brown
Looks like a winner LA. I don’t think I’ve ever tried Marsala on beef.
How nice to now have another way to use the marsala wine that I’ve reserved primarily for chicken marsala. I like the addition of butternut squash to this stew, I haven’t done that before.
I love Tony’s Market! I think the thick noodles look so good
The stew looks wonderful but I can’t help but notice the bowl. Did you get it from Pier 1? I bought some plates that look the same, love ‘em!
Love the Marsala in this Lea Ann. I always have a bottle on hand because it brings incredible flavor to many dishes.
Sam
Oh this does sound wonderful! Our thermometer read 2 degrees last night before we went to bed. It is indeed perfect stew weather.
What a great winter meal! We finally got some seriously cold weather last night. Warm comfort food is just what we need this week.
What a great blend of flavors. You know I love cooking with wine! The noodles are what caught my eye here. Are they fresh or dried . . . because I want some.
Dried. I picked them up in Amish Country at Thanksgiving.
This is the absolute perfect rich and hearty winter meal! I love that you serve the stew over egg noodles — just like I’ve done since my childhood!
Marasla in stew? Well there is one I have not had before… I bet it tasted amazing!!
I wish it were stew weather here, Lea Ann! I so look forward to December, January and February for a break from the heat, but we’re having very humid weather right now.
Saving this fabulous recipe for some cooler weather. I love marsala in a stew!
This looks a great version of a beef stew …. just when I thought I had tried them all!
What a hearty and delicious combination of ingredients. I feel warmer already
Every time that you mention Tony’s Market, I am so jealous because they sound like the best place ever. The stew sounds great! I need to do something similar with pork for tomorrow so the family can have dinner ready when they get home. I’m traveling so I need to set it and forget it in the morning.
I promise to take you to Tony’s when you come to Colorado for a visit.
Hey, I recognize that, time to make it again! Thick noodles sound interesting, but I’m addicted to the imported pappardelle or tagliatelle – tender yet textured… I like to blend the butternut into the sauce… I am so hungry now!
Those thick home style noodles really didn’t work very well in this. But delicous none-the-less. Thanks for another great recipe Chef Mick.