Name: Slow Cooker Kabocha Squash Vegetable Stew Recipe
Prep time: 10 min
Cook time: 45 min
Yield: 6
Ingredients: ½ tbsp olive oil; 1 Large Onion; 2 cloves garlic; 1 tbsp rosemary; 1 tbsp thyme; 2 tbsp all purpose flour; 1 tsp kosher salt; black pepper; 2 lbs stew beef; ½ cup Marsala wine; 1 lb Kobacha squash; ¼ cup sun dried tomatoes; 3 cups beef broth; 2 tbsp flat leaf parsley; crusty bread

How To Make Slow Cooker Kabocha Squash Vegetable Stew

A hearty warming bowl of beef and vegetable stew added with some sweet winter squash. Best eaten with a buttery crusty bread!

Preparation: 10 minutes

Cooking: 45 minutes

Total: 55 minutes

Serves:

Ingredients

½tbspolive oil
1large onion,diced
2clovesgarlic,chopped
1tbsprosemary,fresh
1tbspthyme,fresh
2tbspall purpose flour,gluten free would work
1tspkosher salt
black pepper,fresh to taste
2lbsstew beef,trimmed and cut into 2-inch cubes
½cupMarsala wine
1lbKobacha squash,peeled seeded and cut into 1½-inch pieces
¼cupsun dried tomatoes,chopped
3cupsbeef broth
2tbspflat leaf parsley,fresh, chopped
crusty bread,for serving, optional

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.