GFGF - Beef and Butternut squash stew

This week our focus was on winter squash.  I love all squash!  Because we are having some renovations in our home and we had to spend the week in our camper, I need it to make a recipe where I could use my instant pot or a slow cooker.  No problem!  I chose to do a beef stew that incorporated butternut squash.  You could use any other winter squash I am sure.  The stew has simple ingredients and was easy to prepare.  I thought we would have enough for two meals, but we ate it all!  We had some delicious crusty garlic bread to go with it. Yes, the bread would have looked better in the photo if it had been sliced, but we were in a bit of a hurry to eat. I will definitely make this stew again.

Other members of our group are:

grandmaskitchentable.typepad.com  Kayte
teaandscones.wordpress.com  Margaret
Https://noe847.blogspot.com  Nancy
Https://kuechenlatein.com Ulrike

INGREDIENTS

• 1/2 tbsp olive oil
• 1/2 large onion, diced
• 2 cloves garlic, chopped
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 2 tbsp all purpose flour, gluten free would work
• 1 tsp kosher salt
• fresh black pepper, to taste
• 2 lbs stew beef, trimmed and cut into 2-inch cubes
• 1/2 cup Marsala wine
• 1 pound butternut or Kobacha squash, peeled seeded and cut into 1 1/2-inch pieces
• 1/4 cup chopped sun dried tomatoes
• 3 cups beef broth

• 
  
  Slow Cooker: In a large nonstick skillet, heat oil over medium-high heat. Add the oil, onion, garlic, rosemary and thyme and cook 4 minutes, or until the onion is tender.
• Place the flour, salt and pepper in a large bowl. Add the beef and toss gently to coat. Add the beef to the pan in batches and cook, turning occasionally until browned on all side and golden on the edges, about 5 minutes. Add the Marsala and scrape up the browned bits from the pan.
• Transfer everything to the slow cooker, add the squash, sun-dried tomatoes and broth and stir. Cover and cook 4 to 5 hours on high or 8 hours on low. Serve with crusty bread and sprinkle with parsley if desired.
• Instant Pot: Press saute on the Instant Pot. When hot add the oil, onion, garlic, rosemary and thyme and cook 4 minutes, or until the onion is tender. 
• Place the flour, salt and pepper in a large bowl. Add the beef and toss gently to coat. Add the beef to the pot in batches and cook, turning occasionally until browned on all side and golden on the edges, about 5 minutes. Add the Marsala and scrape up the browned bits from the pan. Press cancel.
• Add the squash, sun-dried tomatoes and broth and stir. Cover and cook high pressure 35 minutes, natural release. Serve with crusty bread and sprinkle with parsley if desired.