
Not many people like change. Very few people actually want to live outside of their comfort zone…at least not on a regular basis. Tonight’s dinner was all about reaching beyond the comfortable; moving beyond the typical. I don’t know what made me do it, but I wanted to make stew for dinner. I don’t make many soups or stews of any kind and I’m not exactly best friends with red meat. Like I said – way out of my comfort zone with this recipe. In addition, I did not want to make just any stew, but chunky, healthy, yummy beef stew since I haven’t been feeling well. No pressure! Thanks to the food network I made something I could dress up or down (read- make expensive or cheaper). Here is the luxury version and in parenthesis, the cheaper version. I went for a combination of the two. Kisa had seconds despite the fact he is a self-proclaimed squash hater.
Stew for You
-
olive oil
-
fresh, fragrant rosemary (dried)
-
flour
-
Spanish onion
-
fresh thyme (dried)
-
marsala wine
-
garlic, minced fine
-
butternut squash
-
sundried tomatoes, chopped (diced tomatoes)
-
beef broth (water)
-
stew beef cut into 2″ cubes, dredged in s&p and flour (cut into 1″ cubes)
-
portabella mushrooms, chopped (white button mushrooms)
-
parsley – fresh, chopped (fresh no matter what)
-
garlic bread
Butternut squash was an interesting twist, but you could go for standard-stew-inclusions like potatoes. I would like to try sweet potatoes in addition, or a combination of everything. I added the mushrooms even though they weren’t called for in the recipe. One other note – I would omit the salt in the beef dredge because the beef broth is salty enough (even if you use low sodium, which I prefer). Sop up the extra stew juice with the crusty garlic bread and enjoy a winter’s feast!








This will be short and sweet because I’m supposed to be mashing sweet potatoes right now. My father-in-law’s special request.

