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Slow Cooker Beef and Kabocha Squash Stew

The grown-up flavors of this beef stew will have your guests howling at the moon.
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Slow Cooker Beef and Kabocha Squash Stew

Category

Main Course

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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