Beef and Butternut Squash Stew

Adapted from Giada De Laurentiis, Food Network

3 Tablespoons olive oil

1 onion, peeled and chopped

2 cloves garlic, minced

1 Tablespoon minced fresh rosemary, or 1 Teaspoon dried rosemary

1 Tablespoon chopped fresh Thyme, or 1 Teaspoon dried Thyme

2 pounds stew beef, cut into 2-inch cubes

1/2 tsp. salt

1/2 tsp. ground black pepper

2 Tablespoons all-purpose flour

1 cup unsweetened Red grape juice

1 pound butternut squash, peeled and cut into 2-inch cubes

1/4 cup chopped sun-dried tomatoes

3-4 cups beef broth

Parsley, for garnish

crusty bread, for serving

In a large soup pot heat 3 Tablespoons of olive oil over medium heat.  Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.  Toss the beef in a bowl with flour, salt, and pepper.  Turn 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 grape juice to the pot.  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 the beef broth.  Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered for 1 hour.  Season the stew to taste with salt and pepper.  Garnish with chopped parsley.

Suzanne's note: Be sure to notice that this has to simmer for an hour. Be easy on adding salt and pepper to taste.  I didn't have to add very much more.  Don't brush this off as just another beef stew. It is really good and is a really a unique twist to your typical stew.