Description
This hearty Beef and Kabocha Squash Stew is a comforting dish perfect for any occasion. Featuring tender chunks of stew beef simmered with sweet kabocha squash, sun-dried tomatoes, and aromatic herbs, this recipe can be made in a slow cooker or an Instant Pot for convenience. Serve it with crusty bread to soak up the rich, flavorful broth.
Ingredients
Scale
Main Ingredients
- 1/2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, chopped
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 2 tbsp all purpose flour (gluten free flour can be used)
- 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 kabocha squash, peeled, seeded and cut into 1 1/2-inch pieces
- 1/4 cup chopped sun-dried tomatoes
- 3 cups beef broth
- 2 tbsp chopped fresh flat leaf parsley
- Crusty bread, for serving (optional)
Instructions
- Prepare the Aromatics: In a large nonstick skillet, heat the olive oil over medium-high heat. Add the diced onion, chopped garlic, fresh rosemary, and thyme. Cook for about 4 minutes or until the onion becomes tender and fragrant.
- Coat the Beef: In a large bowl, combine the all purpose flour, kosher salt, and freshly ground black pepper. Add the stew beef cubes and toss gently to evenly coat all the pieces.
- Brown the Beef: Add the coated beef in batches to the skillet. Cook, turning occasionally, until all sides are browned and the edges turn golden, approximately 5 minutes. Pour in the Marsala wine and scrape the browned bits from the bottom of the pan for extra flavor.
- Slow Cooker Method: Transfer the sauteed mixture to the slow cooker. Add the kabocha squash pieces, chopped sun-dried tomatoes, and beef broth. Stir everything together. Cover and cook on high for 4 to 5 hours or on low for 8 hours. Once done, sprinkle with fresh parsley and serve hot with crusty bread.
- Instant Pot Method: Use the saute function on the Instant Pot and repeat steps 1 through 3 directly in the pot. After browning the beef and adding the Marsala, cancel the saute mode. Add the kabocha squash, sun-dried tomatoes, and beef broth. Close the lid, set the pressure valve to sealing, and cook on high pressure for 35 minutes. Allow a natural pressure release. Garnish with fresh parsley and serve with crusty bread.
Notes
- Both slow cooker and Instant Pot methods yield the same delicious results; choose based on your schedule.
- Using gluten free flour makes this recipe suitable for gluten sensitive individuals.
- Adjust salt and pepper according to your taste preferences.
- Be sure to peel and seed the kabocha squash before adding it to the stew.
- Letting the beef brown properly adds depth of flavor to the stew.
- Optional crusty bread serves as a great accompaniment to soak up the savory broth.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
