Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe

I absolutely love this Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe because it’s pure comfort in a bowl, especially when the weather starts to cool down. The sweetness of the kabocha squash pairs beautifully with the tender, rich beef, and the herbs add just the right touch of warmth and earthiness. It’s one of those recipes where you walk into the kitchen and immediately feel cozy vibes coming your way.

Whether you’re using a slow cooker to let the flavors develop all day or an Instant Pot for a quicker weeknight dinner, you’ll find this recipe super forgiving and delightfully tasty. I’ve made it several times for friends and family, and everyone always asks for seconds—plus, the leftovers taste even better the next day!

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Ingredients You’ll Need

The ingredients in this Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe come together to build a perfect balance of savory and sweet. Plus, most of these pantry staples make it easy to whip up anytime the craving hits.

• Olive oil: I like using a good quality extra virgin for its flavor and healthy fats.
• Onion: Adds sweetness and depth; yellow or white works well here.
• Garlic: Fresh chopped garlic brings that irresistible aroma and punch.
• Fresh rosemary: A fragrant herb that pairs wonderfully with beef.
• Fresh thyme: Adds subtle earthiness—fresh is best if you can find it.
• All-purpose flour: Used to coat the beef and thicken the stew; gluten-free flour works fine if needed.
• Kosher salt: Enhances all the flavors—you’ll want to season well!
• Fresh black pepper: Freshly ground for the best spice and aroma.
• Stew beef: I prefer chuck roast cut into cubes for tenderness after slow cooking.
• Marsala wine: Adds a subtle sweetness and depth; don’t skip this if you want that lovely flavor boost.
• Kabocha squash: Sweet, dense, and creamy when cooked; peeling and seeding it might seem tricky, but it’s worth it.
• Sun-dried tomatoes: These bring bursts of umami and a touch of tang.
• Beef broth: Choose a good-quality broth or homemade stock for richness.
• Fresh flat-leaf parsley: Used just before serving to brighten the dish.
• Crusty bread: Optional but highly recommended for soaking up every last bit of the stew.

Variations

I love experimenting with this stew depending on the season or what’s in my pantry. Feel free to get creative with herbs and add-ins—you might be surprised how well it takes to subtle changes.

• Switch the wine: Once, I swapped Marsala for dry red wine and loved the deeper flavor it gave—just be sure to stick with wines meant for cooking or drinking.
• Make it gluten-free: Using a gluten-free flour blend works like a charm without changing the texture.
• Add root veggies: I sometimes throw in carrots or parsnips for extra sweetness and texture.
• Spicy kick: A pinch of red pepper flakes or a diced chili can add a subtle warmth if you like a little heat.

How to Make Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating the olive oil over medium-high heat in a large skillet or directly in your Instant Pot if you’re using that. Toss in the diced onion, chopped garlic, fresh rosemary, and thyme. Cook these for about 4 minutes until the onion softens and everything smells incredibly fragrant. This step sets the foundation for deep, complex flavors you’re going to love in the final stew.

Step 2: Coat and Brown the Beef

While your aromatics cook, mix the flour, kosher salt, and freshly ground black pepper in a large bowl. Add the cubed beef and toss gently to coat every piece evenly. Browning the beef in batches is key—it helps to develop those delicious caramelized edges and seals in the juices. Cook each batch for around 5 minutes, turning regularly until browned all over. Don’t rush this or overcrowd the pan; patience here pays off big time.

Step 3: Deglaze with Marsala Wine

After browning the beef, pour in the Marsala wine and use a wooden spoon to scrape up all those flavorful browned bits stuck to the pan. Those bits, called fond, are pure gold for your stew’s richness. This step adds a beautiful depth and slight sweetness—trust me, it transforms the stew from simple to spectacular.

Step 4: Combine and Cook with Kabocha and Other Ingredients

Transfer everything into your slow cooker or Instant Pot. Add the peeled and chopped kabocha squash, chopped sun-dried tomatoes, and beef broth. Give it a good stir to mix all the ingredients. For the slow cooker, cover and cook on high for 4 to 5 hours or low for 8 hours. If you’re using the Instant Pot, seal and cook on high pressure for 35 minutes, then allow a natural release. The slow simmer or pressure cooking softens the beef perfectly and lets the squash break down into a creamy, comforting texture.

Step 5: Finish with Fresh Parsley and Serve

Right before serving, sprinkle the stew with fresh chopped flat-leaf parsley. This adds a fresh, bright note that cuts through the richness and makes every bite pop. I highly recommend serving this with some crusty bread on the side to soak up that luscious sauce—you won’t want to waste a drop!

How to Serve Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe

Garnishes

Fresh flat-leaf parsley is my go-to garnish because it adds that pop of green and freshness that balances the richness. Sometimes I sprinkle a little grated Parmesan or a drizzle of good olive oil for an extra touch of indulgence. A few cracked black peppercorns on top always complete the look and flavor beautifully.

Side Dishes

Crusty bread is a must for dipping into this stew—whether it’s a warm baguette or rustic sourdough. For a vegetable side, simple steamed green beans or a crisp arugula salad with lemon vinaigrette adds a refreshing contrast. I’ve also paired it with creamy mashed potatoes to soak up all those lovely juices.

Creative Ways to Present

For special family dinners, I like serving this stew in individual rustic bowls, topping each with a sprig of fresh herb and a swirl of cream if desired. You could even bake the crusty bread into little bowls for a fun and edible presentation. Adding a side of pickled veggies or a bright chutney brings a surprising twist that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually keeps well for up to 4 days. The flavors actually meld more as it sits, making it taste even better the next day—a real bonus in my book for easy lunches or second dinners.

Freezing

I’ve had great success freezing this stew in portions. Just make sure it’s fully cooled first, then use freezer-safe containers or heavy-duty bags. When you’re ready, thaw it overnight in the fridge for the best texture and flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps loosen the consistency if it’s thickened too much. You can also reheat in the microwave, but I prefer stovetop for an even warm-through and to keep that stew texture just right.

FAQs

Final Thoughts

This Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe is one of those dishes that brings comfort and joy no matter the season. I love how straightforward it is to make yet so impressive in flavor—perfect for busy days or relaxing weekends alike. Give it a try, and I promise you’ll have a new favorite go-to stew that your family and friends will be asking for again and again.

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