Beef and Squash

INGREDIENTS
3          tablespoons  olive oil
1          medium white onion, chopped
3          cloves garlic, minced
2          pounds beef stew, in 1 inch cubes
2          tablespoons all purpose flour
1          cup Marsala wine
1 ½      pound Butternut or Acorn squash

 peeled and cut into 1 inch cubes

¼         cup sun dried tomatoes, chopped
1          tablespoon dried rosemary
1          tablespoon dried thyme
3-4      cups low sodium beef broth
1          pound pasta noodles or 2 cups rice

METHOD

In a large sauce pan, heat the olive oil over medium heat and add the onions. Cook until the onions are tender and add the garlic. Cook for one minute and add the beef cubes. Cook the beef, stirring, until it is well browned on all sides, about 5 to 6 minutes.

Mix the flour with the Marsala and add to the sauce pan. Scrape up any brown bits from the bottom of the pan. Add the squash cubes, the sun dried tomatoes, the rosemary and thyme, and enough beef broth to barely cover the beef and squash. Stir to combine and bring the stew to a boil.

Reduce the heat to a simmer, cover and cook for 45 to 60 minutes, until the beef is tender. With a slotted spoon, remove the beef to a serving bowl (along with some of the sun dried tomatoes.) Transfer the squash and liquid to a blender or food processor and puree, adding it back to the serving bowl. Serve immediately over your favorite pasta noodles or rice, cooked to package directions.