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The following recipe Butternut Squash and Beef Stew is from reader K.D.. Ingredients 3 tablespoon 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 2 tablespoons all-purpose flour 1 cup cooking wine (Marsala is preferred, but you may substitute Madeira, Port, or Pinot Noir 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 parsley 1/2 teaspoon salt, or more to taste 1/2 teaspoon …

The post Recipe of the Week: Butternut Squash and Beef Stew appeared first on SurvivalBlog.com.

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