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!
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:
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In a large nonstick skillet, heat oil over medium-high heat.
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Add the oil, onion, garlic, rosemary and thyme and cook 4 minutes, or until the onion is tender.
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Place the flour, salt and pepper in a large bowl.
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Add the beef and toss gently to coat.
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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.
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Add the Marsala and scrape up the browned bits from the pan.
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Transfer everything to the slow cooker, add the squash, sun-dried tomatoes and broth and stir.
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Cover and cook 4 to 5 hours on high or 8 hours on low.
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Serve with crusty bread and sprinkle with parsley.
Nutrition
- 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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