This recipe for beef stew is an adaptation of one Giada de Laurentiis makes on her Food Network show, Giada at Home. Have I mentioned that I am slightly obsessed with Giada? I will save that for a future post, but I really do love most of her recipes and find myself making many of them quite often.
What I love about this stew is that it feels lighter than the traditional stew recipes that use potatoes and carrots. It also has great eye appeal because of the vibrant color of the squash. I swapped out Giada’s Marsala wine and sun-dried tomatoes for milder flavors of red wine and diced tomatoes. I like using organic beef for the recipe, but regular stew meat works perfectly well. If you have time, consider peeling and chopping your own butternut squash rather than purchasing pre-cut squash. The flavor will be so much better.
I like to serve the stew with some crusty parmesan toasts for which there is no recipe but it goes something like this: Take your favorite bread (slices of good french or sourdough sandwich bread, baguette, etc.) and spread with softened salted butter. Shave parmesan cheese over the entire piece of bread and sprinkle with some coarse black pepper. Bake at 350 in a toaster or conventional oven until crisp, about 8 minutes.
I hope you enjoy this stew before spring warmth arrives!