Ingredients

• 3 tablespoons olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, chopped
• 1 tablespoon minced fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 pounds stew beef, cut into 2-inch cubes
• 1/2 teaspoon salt, plus more to tastes
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons all-purpose flour
• 1 cup Marsala wine
• 1 pound butternut squash, trimmed and cut into 2-inch cubes
• 1/4 cup chopped sun-dried tomatoes
• 3 to 4 cups beef broth
• 2 tablespoons fresh chopped flat-leaf parsley
• Crusty bread, for serving

Directions

In a large soup pot heat 3 tablespoons of olive oil "Â^®over medium heat. Add the onions, garlic, rosemary and thyme and sauté until the onions are tender, about 2 "Â^®minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes.

Add the Marsala wine. "Â^®Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash "Â^®and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the "Â^®stew to a boil over high heat, and then reduce the heat to low and simmer, covered, for 1 hour.

Season the stew "Â^®with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread "Â^®alongside.