Crock-pot Beef Stew with Butternut Squash and Marsala

A crockpot beef stew recipe that's unique and flavorful.

Course Stew

Cuisine American

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings

Calories 476kcal

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.