Beefy Butternut Marsala Stew Print Email

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 reserve. Meanwhile, blanch butternut squash in salted water for 2 minutes – reserve.

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 deglazing, reduce by 25%.

Add browned beef, stock, and blanched butternut squash. Bring to a boil, skim, reduce to a simmer, cover and simmer until the meat is as tender as you like (about 1.5 - 2.5 hours on the stove or in a 300 degree oven).

Serve over Creamy Grana Padana Polenta, egg pappardelle, mashed potatoes or wild and brown rice. – Chef Mick (Michaelangelo) Rosacci, --

Creamy Grana Padana Polenta

Buttered Pappardelle Parmigiano