Oh, the bliss of coming home to a bubbling pot of stew, especially when the chill of autumn creeps in—it’s like a warm hug from an old friend. This slow cooker beef and kabocha squash stew is not just food; it’s an experience, a symphony of flavors that dance together, creating a cozy masterpiece. (Remember that time when everyone was obsessed with sourdough starters during the lockdown? This stew is kind of like that—comforting and somehow a little nostalgic.)
Steps
- Warm olive oil in a large nonstick skillet over medium-high heat and add the diced onion, chopped garlic, fresh rosemary, and thyme. Cook for about 4 minutes until the onion becomes tender.
- In a large bowl, combine flour, salt, and pepper. Add the beef cubes and toss to coat them evenly with the flour mixture.
- Brown the beef in the skillet in batches, turning occasionally, until all sides are golden brown, about 5 minutes. Pour in the Marsala wine and scrape up any browned bits from the pan.
- For the slow cooker method, transfer the beef mixture to the slow cooker and add the kabocha squash, sun-dried tomatoes, and beef broth. Stir well, cover, and cook on high for 4-5 hours or on low for 8 hours.
- Alternatively, for the Instant Pot method, after browning the beef, add the squash, sun-dried tomatoes, and broth to the pot. Seal the lid and cook on high pressure for 35 minutes, allowing for a natural pressure release afterward.
- Once done, serve the stew with crusty bread if desired, and garnish with chopped fresh parsley before serving.
Ingredients
- 1/2 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 tablespoons all-purpose flour (gluten-free option available)
- 1 teaspoon kosher salt
- Fresh black pepper, to taste
- 2 pounds 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 tablespoons chopped fresh flat-leaf parsley
- Crusty bread, for serving (optional)
Nutritional Values
Calories: 2082 kcal | Carbohydrates: 102 g | Protein: 210 g | Fat: 84 g | Saturated Fat: 1.2 g | Cholesterol: 600 mg | Sodium: 3060 mg | Fiber: 18 g | Sugar: 24 g
FAQ
- Can I make this stew in an Instant Pot instead of a slow cooker?
- Yes, this stew can be prepared in either an Instant Pot or a slow cooker. The recipe provides instructions for both methods, allowing you to choose based on your preference or the equipment you have available.
- Is it possible to use a different type of squash if I can’t find kabocha squash?
- Absolutely, if kabocha squash is not available, you can substitute it with other types of winter squash like butternut or acorn squash. Just ensure that the squash is peeled, seeded, and cut into pieces before adding it to the stew.
- Can I make this recipe gluten-free?
- Yes, the recipe can be adapted to be gluten-free. Simply use a gluten-free all-purpose flour to coat the beef, and ensure any other ingredients used are also gluten-free.
- What can I serve with this beef and kabocha squash stew?
- The stew pairs wonderfully with crusty bread, which is perfect for soaking up the flavorful broth. You can also serve it with a light salad or steamed vegetables on the side.
- How long can leftovers be stored, and what is the best way to reheat them?
- Leftovers can be stored in the refrigerator for up to three days in an airtight container. To reheat, simply warm the stew over low heat on the stove or use a microwave, stirring occasionally until heated through.
Tips
- To save time on busy days, prepare the initial steps of the recipe, such as chopping the ingredients, the night before and store them in the refrigerator.
- Ensure the beef is well-coated with flour, salt, and pepper before browning to help lock in flavor and create a rich texture in the stew.
- When adding Marsala wine, make sure to scrape the bottom of the pan to incorporate all the browned bits, enhancing the stew’s depth of flavor.
- If using a slow cooker, choose between cooking on high for 4-5 hours or on low for 8 hours, depending on your schedule, to achieve tender beef and perfectly cooked squash.
Equipment
- Instant Pot or Slow Cooker – These are the primary appliances used for cooking the stew.
- Large Nonstick Skillet – Used for browning the beef and sautéing the onion, garlic, and herbs before transferring to the slow cooker or Instant Pot.
