Slow Cooker Kabocha Squash Vegetable Stew Recipe

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Leslie Hill Modified: March 21, 2022

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



  • 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


Slow Cooker:

  1. In a large nonstick skillet, heat oil over medium-high heat.

  2. Add the oil, onion, garlic, rosemary and thyme and cook 4 minutes, or until the onion is tender.

  3. Place the flour, salt and pepper in a large bowl.

  4. Add the beef and toss gently to coat.

  5. 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.

  6. Add the Marsala and scrape up the browned bits from the pan.

  7. Transfer everything to the slow cooker, add the squash, sun-dried tomatoes and broth and stir.

  8. Cover and cook 4 to 5 hours on high or 8 hours on low.

  9. Serve with crusty bread and sprinkle with parsley.


  • Calories: 299.69kcal
  • Fat: 8.78g
  • Saturated Fat: 3.27g
  • Trans Fat: 0.38g
  • Monounsaturated Fat: 4.71g
  • Polyunsaturated Fat: 0.69g
  • Carbohydrates: 16.95g
  • Fiber: 2.37g
  • Sugar: 2.74g
  • Protein: 36.82g
  • Cholesterol: 95.25mg
  • Sodium: 681.72mg
  • Calcium: 76.01mg
  • Potassium: 1215.59mg
  • Iron: 4.77mg
  • Vitamin A: 24.65µg
  • Vitamin C: 13.75mg
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