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!
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.
- 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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