Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot)
Prep Time: 10mins
Cook Time: 45mins
Total Time: 55mins
Course: Dinner
Cuisine: American
On a cold rainy night, there's nothing like warming up to a bowl of hearty beef stew made with winter squash, Marsala wine and fresh herbs.
Ingredients
1/2tbspolive oil
1large onion(diced)
2clovesgarlic(chopped)
1tbspfresh rosemary
1tbspfresh thyme
2tbspall purpose flour(gluten free would work)
1tspkosher salt
fresh black pepper(to taste)
2lbsstew beef(trimmed and cut into 2-inch cubes)
1/2cupMarsala wine
1poundKobacha squash(peeled seeded and cut into 1 1/2-inch pieces)
1/4cupchopped sun dried tomatoes
3cupsbeef broth
2tbspchopped fresh flat leaf parsley
crusty bread(for serving (optional))
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Instructions
Slow Cooker:In a large nonstick skillet, heat oil over medium-high heat. Add the oil, onion, garlic, rosemary and thyme and cook 4 minutes, or until the onion is tender.
Place the flour, salt and pepper in a large bowl. Add the beef and toss gently to coat. Add the beef to the pan in batches and cook, turning occasionally until browned on all side and golden on the edges, about 5 minutes. Add the Marsala and scrape up the browned bits from the pan.
Transfer everything to the slow cooker, add the squash, sun-dried tomatoes and broth and stir. Cover and cook 4 to 5 hours on high or 8 hours on low. Serve with crusty bread and sprinkle with parsley.
Instant Pot: Press saute on the Instant Pot. When hot add the oil, onion, garlic, rosemary and thyme and cook 4 minutes, or until the onion is tender.
Place the flour, salt and pepper in a large bowl. Add the beef and toss gently to coat. Add the beef to the pot in batches and cook, turning occasionally until browned on all side and golden on the edges, about 5 minutes. Add the Marsala and scrape up the browned bits from the pan. Press cancel.
Add the squash, sun-dried tomatoes and broth and stir. Cover and cook high pressure 35 minutes, natural release. Serve with crusty bread and sprinkle with parsley.