Beef and Butternut Squash Soup

Ingredients:

3 T Olive Oil

1 Onion, peeled and diced

2 Garlic Cloves, chopped

1 T Minced Fresh Rosemary

1 T Chopped Fresh Thyme

2 lbs Beef Stew Meat, cut into cubes

1/2 t Salt, plus more to taste

1/2 t Black pepper

1 C Dry Red Wine

1 lb Butternut squash, cubed

1/4 C Chopped Sun-Dried Tomatoes

4-5 C Quality or Homemade Beef Broth

2 T Fresh Chopped Flat-Leaf Parsley

Directions:

In a large pot, heat olive oil over medium heat. Add onions, garlic, Rosemary and Thyme. Sauté until onions are tender. 

Add beef and cook until browned. 

Add wine and stir to loosen any bits on the bottom of the pan. 

Add butternut squash and sun-dried tomatoes and stir to combine.

Add beef broth. 

Bring to a boil and then reduce to a simmer. Cover and cook for at least one hour. 

Add more salt, if desired. 

Sprinkle with chopped parsley. 

Here I used homemade bone broth and the meat I got off the bones. Since the meat was already cooked I skipped the browning step and proceeded as normal. 

* Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-butternut-squash-stew-recipe.html