Pairs With the 2010 MC2 Members Blend
Ingredients:
3 Tbsp Olive Oil
1 Onion peeled and choooped
2 Cloves Garlic, chopped
1 tsp Minced Fresh Rosemary
1 Tbsp Chopped Fresh Thyme
2 lbs Beef, cut into 2″ cubes
1/2 tsp Salt
1/2 tsp Ground Black Pepper
2 Tbsp All-Purpose Flour
1 lb Butternut Squash, trimmed and cut into 2″ cubes
1 cup Kalyra Rare Tawny Port
1/4 cup Chopped Sun-Dried Tomatoes
3-4 cups Beef Broth
2 Tbsp Fresh Chopped Flat-Leaf Parsley
1 Loaf Crusty Bread, for serving
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 beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Kalyra Rare Tawny Port (or 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 chopped parsley. Serve with crusty bread alongside.