Crock-pot Beef Stew with Butternut Squash, turns delightful with the addition of Marsala and Fettuccini. A beautiful Winter stew that’s hearty and healthy.
Winter and Stew – A Marriage
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. And this calls for a bowl of steeping beefy brothy goodness.
Why Is This Stew So Good?
This is a nice version of a hearty beef stew recipe. And if you’re looking for butternut squash stew recipes, this one is worth a try. Beef, and Marsala wine seem to blend wonderfully and produce a sultry combination of flavors. A grand version of an old favorite.
But What Exactly is Marsala Wine
Won’t any old wine do? Probably, but make sure you try this with Marsala to achieve the depth of flavor Marsala wine is a fortified wine from Sicily. It’s commonly used for cooking to create rich caramelized sauces. There are two styles of Marsala to know for cooking and they are dry vs. sweet, but Marsala is so much more than a cooking wine! It can be made dry and fine enough for sipping, like Sherry or Madeira.
So next time you’re making beef stew, add a little butternut squash to had a hint of sweetness.
A crockpot beef stew recipe that's unique and flavorful.
- 2 pounds beef chuck cut into 1-inch cubes
- ½ cup flour
- ½ tsp fine sea or Kosher salt
- 1/4 teaspoon 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 during the last two hours of cooking time..
Serve over fettuccini, mashed potatoes or wild and brown rice.
If you like hearty beef stew recipes, you won’t want to miss this one:
Belgian Beef Stew with Belgian Ale
Crock-pot Beef Stew with Butternut Squash and Marsala …It’s What’s for Dinner.
From The Kitchen of Lea Ann Brown
Larry says
December 9, 2012 at 1:57 pmLooks like a winner LA. I don’t think I’ve ever tried Marsala on beef.
Holly says
December 9, 2012 at 2:48 pmHow 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.
Jane says
December 9, 2012 at 3:21 pmI love Tony’s Market! I think the thick noodles look so good 🙂
Rhonda says
December 9, 2012 at 5:38 pmThe 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!
Sam @ My Carolina Kitchen says
December 10, 2012 at 5:59 amLove the Marsala in this Lea Ann. I always have a bottle on hand because it brings incredible flavor to many dishes.
Sam
Norma-Platanos, Mangoes and Me! says
December 10, 2012 at 6:34 amIt is perfect for a day like today in rainy, cold Manhattan….
Karen Harris says
December 10, 2012 at 6:47 amOh this does sound wonderful! Our thermometer read 2 degrees last night before we went to bed. It is indeed perfect stew weather.
lisaiscooking says
December 10, 2012 at 11:22 amWhat a great winter meal! We finally got some seriously cold weather last night. Warm comfort food is just what we need this week.
Vickie says
December 10, 2012 at 11:51 amWhat 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. 😀
Lea Ann says
December 12, 2012 at 4:13 pmDried. I picked them up in Amish Country at Thanksgiving.
Kelly Senyei (Just a Taste) says
December 10, 2012 at 2:25 pmThis 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!
Jenn's Food Journey says
December 11, 2012 at 5:12 amMarasla in stew? Well there is one I have not had before… I bet it tasted amazing!!
Barbara says
December 11, 2012 at 6:46 amI 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!
pam says
December 11, 2012 at 11:05 amThis looks a great version of a beef stew …. just when I thought I had tried them all!
Susan says
December 11, 2012 at 2:41 pmWhat a hearty and delicious combination of ingredients. I feel warmer already 🙂
Chris says
December 16, 2012 at 3:58 pmEvery 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.
Lea Ann says
December 17, 2012 at 7:09 amI promise to take you to Tony’s when you come to Colorado for a visit.
Mick says
December 17, 2012 at 8:45 amHey, 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!
Lea Ann says
December 17, 2012 at 12:04 pmThose thick home style noodles really didn’t work very well in this. But delicous none-the-less. Thanks for another great recipe Chef Mick.
Steve O says
January 27, 2013 at 8:50 amSo good, have made it twice already!