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