Directions:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 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. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.86 Kcal (1486 kJ) | ||
| Calories from fat | 145.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.22g | 25% | |
|---|---|---|---|
| Cholesterol | 19.65mg | 7% | |
| Sodium | 1668.09mg | 70% | |
| Potassium | 727.04mg | 15% | |
| Total Carbs | 38.8g | 13% | |
| Sugars | 6.15g | 25% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 10.52g | 21% | |
| Vitamin C | 22.2mg | 37% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 4.2mg | 23% | |
| Calcium | 74.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 73.76 Kcal (309 kJ) | ||
| Calories from fat | 30.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 25% | |
|---|---|---|---|
| Cholesterol | 4.08mg | 7% | |
| Sodium | 346.73mg | 70% | |
| Potassium | 151.12mg | 15% | |
| Total Carbs | 8.07g | 13% | |
| Sugars | 1.28g | 25% | |
| Dietary Fiber | 0.82g | 16% | |
| Protein | 2.19g | 21% | |
| Vitamin C | 4.6mg | 37% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.9mg | 23% | |
| Calcium | 15.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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