Fricassee of Beef and Merliton

Prep Time: 1 and 1/2 Hours
Yields: 4 Servings

The world is turning green. The green movement takes in consideration most practices that best protect mother earth. In this recipe, we see the use of organic product, grass fed, sustainable beef and even local farm raised vegetables. Yes, although brown in color, this recipe is green!


2 pounds stew beef, 2-inch cubed
3 merliton squash, peeled, seeded and 1-inch cubed
3 tbsps olive oil
1 onion, chopped
1/2 cup chopped celery
1/2 cup chopped bell peppers
1/4 cup minced garlic
1 tbsp minced rosemary
1 tbsp chopped thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsps dry roux or flour
1 cup Marsala wine
1/4 cup sun-dried tomatoes
3-4 cups beef broth
salt and ground black pepper to taste
granulated garlic to taste
2 tbsps chopped flat-leaf parsley
crusty bread for serving


In a large stockpot, heat olive oil over medium heat. Add onion, minced garlic, rosemary and thyme and saute until onion is tender, about 2 minutes. In a large bowl, toss beef cubes in 1/2 teaspoon salt, 1/2 teaspoon pepper and dry roux or flour. Increase heat to medium-high and add seasoned beef. Cook until beef is browned and golden around edges, about 5 minutes. Add wine and, using a wooden spoon, gently stir all brown bits off bottom of pan. Add squash and sun-dried tomatoes, stirring to combine. Add enough beef broth to just cover beef and squash. Increase heat to high and bring stew to a boil. Reduce heat to low and simmer, covered, 1 hour. Season stew to taste with additional salt, pepper and granulated garlic. Sprinkle with chopped parsley and serve with crusty bread.