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Aromatic Butternut Squash & Beef Stew

Pairs With the 2010 MC2 Members Blend / Uses the Rare Tawny Port


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.

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