Beef and butternut squash stew

Ingredients:

• 900 g beef, cut into 5 cm cubes
• 450 g butternut squash, peeled and cut into 5 cm cubes
• 1 tbsp. dry red wine "Marsala"
• 1/4 cup chopped sun-dried tomatoes
• 3 tbsp. l. olive oil
• 1 onion, peeled and chopped
• 2 chopped cloves of garlic
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1/2 teaspoon salt, plus a little more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 2 tbsp. flour
• 3-4 cups beef broth
• 2 tablespoons chopped fresh parsley leaves
• Crispy bread, for serving

Preparation:

1. Pre-fry the meat with seasonings: Heat 3 tablespoons olive oil in a large soup pot over medium heat. Add the onion, garlic, rosemary, and thyme and cook until the onion is soft, about 2 minutes. Season the beef with salt, pepper, and flour. Increase the heat to medium-high and add the beef to the pot. Cook until the meat is browned and golden around the edges, about 5 minutes.
2. Simmer the meat in wine and broth: Add the Marsala wine. Using a wooden spoon, gently scrape any browned bits from the bottom of the pan. Add the pumpkin and sun-dried tomatoes and stir. Add enough beef broth to cover the meat and butternut squash. Bring the pan to a boil over high heat, then reduce to low and simmer, covered, for 1 hour. Season with salt and pepper again to taste. Sprinkle with chopped parsley. Serve with crusty bread and drizzle with the resulting meat sauce.