Beef Stew w/ Butternut Squash

3 inspirations for this meal: 1 - butternut squash was super cheap at the store this week, 2 - I wanted to make a good one-pot, reheatable meal for my husband to have while I'm gone all weekend, and 3) stew + plus this cold weather = :). I'm normally not a big fan of squash, but in this stew it really turns out great! It's best served with some good crusty bread and a little fresh chives on top.

Beef Stew w/ Butternut Squash

3 T. olive oil
1 medium onion, diced
1 clove garlic
2 lb. stew meat, cubed
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 cup Marsala wine
1 lb butternut squash, cubed
1/4 cup sun-dried tomatoes, chopped
3-4 cups fat-free, low-sodium chicken broth
8 oz frozen peas and carrots

In a large soup pot, heat olive oil over medium heat. Add onions, garlic, rosemary and thyme - saute until onions are soft. Turn up heat to medium-high and add beef to the pot. Cook beef until golden brown on the edges - the meat will finish cooking later, so don't worry about getting it all the way done in the middle. Add the wine and use a wooden spoon to scrape up the yummy meat bits from the bottom. Add the squash, tomatoes and enough broth to cover the beef and vegetables. Bring the stew to a boil, then reduce heat to low and simmer for 45 minutes. Add in the peas and carrots, and simmer for an additional 15 minutes. Serve with crusty bread and enjoy!