| | Directions | | Warm 2 tablespoons of the olive oil in a sauté pan over low heat. Add the onions, garlic, and rosemary and sauté until tender and translucent, about 8 minutes. Remove from heat and set aside. Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the sautéed onions, the butternut squash, and the broth to cover and bring to a boil. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving. Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash. |
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| Ingredients | | - |  | 4 tablespoons olive oil |
| - | | 2 onions, chopped (large) |
| - | | 1 clove garlic, minced |
| - | | 1 tablespoon Chopped fresh rosemary |
| - | | 2 pounds cubed beef for stew |
| - | | Salt to taste |
| - | | 1 cup Marsala or other sweet wine |
| - | | 1 butternut squash, 1 lb halved, seeds and fibers removed, peeled, cut into 1/2 inch cubes, and parboiled inch salted water for 5 minutes |
| - | | 1 1/2 cups meat or chicken broth, or as needed |
| - | | freshly ground black pepper to taste |
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