Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot)
User Reviews
4.8
34 reviews
Excellent
Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot)
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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.
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Ingredients
- 1/2 tbsp olive oil
- 1 onion diced, large
- 2 cloves garlic (chopped)
- 1 tbsp rosemary fresh
- 1 tbsp thyme fresh
- 2 tbsp all-purpose flour gluten free would work
- 1 tsp kosher salt
- black pepper to taste, fresh
- 2 lbs beef stew meat 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 sun dried tomato chopped
- 3 cups beef broth
- 2 tbsp parsley chopped fresh flat leaf
- bread for serving (optional, crusty
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.
Nutrition Information
Show Details
Serving
11/3 cups
Calories
347kcal
(17%)
Carbohydrates
17g
(6%)
Protein
35g
(70%)
Fat
14g
(22%)
Saturated Fat
0.2g
(1%)
Cholesterol
100mg
(33%)
Sodium
510mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 11/3 cups | |
| Calories | 347kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 0.2g | 1% |
| Cholesterol | 100mg | 33% |
| Sodium | 510mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
34 reviews
Excellent
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