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4.8 from 51 votes

Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 Servings
Calories: 347 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1/2 tbsp olive oil
  • 1 large onion (diced)
  • 2 cloves garlic (chopped)
  • 1 tbsp fresh Rosemary
  • 1 tbsp fresh thyme
  • 2 tbsp all purpose flour (gluten free would work)
  • 1 tsp kosher salt
  • fresh black pepper (to taste)
  • 2 lbs stew beef (trimmed and cut into 2-inch cubes)
  • 1/2 cup marsala wine
  • 1 pound Kobacha squash (peeled seeded and cut into 1 1/2-inch pieces)
  • 1/4 cup chopped sun dried tomatoes
  • 3 cups beef broth
  • 2 tbsp chopped fresh flat leaf parsley
  • crusty bread (for serving (optional))

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.