Beef and Butternut Squash Stew

When in doubt, turn to Giada. That's my motto. With the cold and rainy weather (by Southern California standards) we've been having, I have been dreaming about the comforting affects of beef stew. So when I came across this recipe, which features butternut squash, I knew I had to make it. So cuddle up next to the fireplace and grab a bowl -- this hearty stew is sure to satisfy.

• 3 tablespoon extra virgin olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, chopped
• 1 tablespoon minced fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 pounds stew beef, cut into 2-inch cubes
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons all-purpose flour
• 1 cup Marsala wine (or your favorite red wine)
  
• 1 pound butternut squash, trimmed and cut into 2-inch cubes
• 4 potatoes, peeled and cut into chunks
  
• 1/4 cup chopped sun-dried tomatoes
• 3 to 4 cups beef broth
• 2 tablespoons fresh chopped flat-leaf parsley
• Crusty bread, for serving

1. In a large soup pot heat 3 tablespoons of olive oil over medium heat.
   
2. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.
   
3. 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.
   
4. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.
   
5. Add the butternut squash, potatoes and sun-dried tomatoes and stir to combine.
   
6. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
   
7. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.