In the informal poll taken last week – butternut squash was the #1 ingredient people look forward to cooking in the fall. (and spring for you southern hemisphere readers! (waves) HI DOM! HI CHRISTOPHER!). So I did some looking around and found this amazing recipe for butternut squash and beef stew. Flavor level – AWESOME! Easy to make – ABSOLUTELY!

This dish is inspired by a recipe by Giada Delaurentiis, I chose ingredients which lowered the sodium and fat while also concentrating on good flavors. I’m also a total nutjob over “Herbs De Provence” – so they pretty much are finding their way into most every recipe I do these days.



  • 3 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon herbs de provence (Savory, Marjoram, Chervil, Thyme, Dill, Tarragon & Lavender)
  • 2 pounds extra lean stew beef, cut into 2-inch cubes
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons all-purpose flour
  • 1.5 to 2 cups Marsala wine
  • 1.5 pounds butternut squash, trimmed and cut into 2-inch cubes
  • 1/4 cup chopped sun-dried tomatoes
  • 4 to 6 cups low-sodium beef broth (I use Pacific’s)
  • 2 tablespoons fresh chopped flat-leaf parsley
  • 4 rib eye beef bones
  • Crusty bread, for serving


In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the garlic, rosemary, and thyme and saute for about a minute. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Add your rib eye bones. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.