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Slow Cooker Beef and Kabocha Squash Stew

Nothing says winter like slow cooker beef stew! This recipe also uses kabocha squash, which has an incredibly sweet and delicious flavor that’s similar to chestnuts. Because it has such a hearty texture, it holds up well for longer cooking times – it can simmer in stews and soups without turning to mush. Aromatics sautéed with savory herbs, Marsala wine, and sun-dried tomatoes add even more great flavor that only gets better the longer it cooks.

In the colder months, I'm all about soups and stews for comfort. From my simple stracciatella to pappa al pomodoro (Italian bread soup), there's something for every mood! 
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Slow Cooker Beef and Kabocha Squash Stew

Category

Main Course

Servings

6

Prep Time

10 minutes

Cook Time

300 minutes

Calories

349

Author:

Giada De Laurentiis

Image of Slow Cooker Beef and Kabocha Squash Stew

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion (diced)
  • 2 garlic cloves (finely chopped)
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds stew beef (trimmed and cut into 2-inch cubes)
  • ½ cup Marsala wine
  • 1 pound kabocha squash (peeled, seeded, and cut into 1-inch pieces)
  • ¼ cup chopped sun-dried tomatoes
  • 3 cups beef broth
  • Crusty bread (for serving)
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat the olive oil in a large sauté pan over medium-high heat. Add the onion, garlic, rosemary, and thyme and cook about 4 minutes or until the onions are tender.
  2. Place the flour, salt, and pepper in a large bowl. Add the beef cubes and toss gently to coat. Add the beef to the pan and cook, turning occasionally, until the beef is browned on all sides and golden around the edges, about 5 minutes. Add the Marsala and use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pan.
  3. Transfer the beef and pan juices to the slow cooker. Add the squash, sun-dried tomatoes, and broth and stir to combine. Cover and cook on high for 4 to 5 hours or on low for 8 hours until the beef and squash are tender. Serve with crusty bread and a sprinkle of parsley.

Nutrition

Nutrition

per serving
Calories
349
Amount/Serving % Daily Value
Carbs
15 grams
Protein
37 grams
Fat
13 grams
Saturated Fat
3 grams
Cholesterol
94 milligrams
Sodium
938 milligrams
Fiber
2 grams
Sugar
4 grams
Unsaturated Fat
8 grams
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Vegetarian

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