If you love hearty, comforting meals that feel like a warm hug on a chilly day, you’ll absolutely adore this Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe. The tender beef melds perfectly with the sweet, nutty flavor of kabocha squash, creating a stew that’s both rich and surprisingly light. Whether you’re coming home after a busy day or hosting friends on the weekend, this stew works beautifully—it’s filling without being heavy, and the flavors get better the next day.
I remember when I first tried this recipe, it quickly became a family favorite. What makes the Beef and Kabocha Squash Stew so special is how the slow cooking (or instant pot magic) lets the beef turn meltingly tender while the squash gently dissolves into the broth, thickening it without any cream. Plus, it’s wonderfully easy to customize, and you’ll find that both methods—the slow cooker and instant pot—offer their own perks depending on how much time you have.
Why You’ll Love This Recipe
- Rich Flavor & Tender Meat: Slow cooking or pressure cooking infuses every bite with deep, savory goodness.
- Nutrient-packed & Seasonal: Kabocha squash adds sweetness and a boost of vitamins, making this stew both healthy and tasty.
- Flexible Cooking Methods: Whether you prefer using a slow cooker or Instant Pot, this recipe adapts perfectly to your schedule.
- Easy to Customize: Herbs and sun-dried tomatoes bring brightness, and you can tweak ingredients with ease for your family’s preferences.
Ingredients You’ll Need
These ingredients come together like old friends. The beef provides meaty richness, while the kabocha squash adds a subtle sweetness and creaminess as it cooks down. Plus, those herbs and sun-dried tomatoes elevate the flavor profile beautifully—don’t skip them!
- Olive oil: For sautéing the aromatics and getting a subtle fruity base.
- Large onion: Adds sweetness and depth when softened.
- Garlic cloves: These punch up the savory notes without overwhelming the dish.
- Fresh rosemary: Woody and fragrant, rosemary pairs wonderfully with beef.
- Fresh thyme: A gentle herb that adds complexity without stealing the show.
- All purpose flour: Helps thicken the stew; you can easily swap for gluten-free flour.
- Kosher salt: Essential for seasoning throughout to bring all flavors together.
- Fresh black pepper: Adds a little peppery bite to balance the sweetness of the squash.
- Stew beef: Choose good quality cuts trimmed and cut into hearty chunks for tender results.
- Marsala wine: Adds a rich, slightly sweet depth—if you don’t have it, a dry red wine works fine.
- Kabocha squash: This squash is creamy and sweet, perfect for slow cooking (peeled and cut into pieces).
- Sun dried tomatoes: They bring a touch of tangy umami that brightens the stew.
- Beef broth: The stew base—homemade or store-bought works great, just pick a good quality one.
- Fresh flat leaf parsley: Use for a fresh herbal finish right before serving.
- Crusty bread: Optional, but so worth it for soaking up every last bit of stew!
Variations
I love how versatile the Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe can be. I often customize it depending on the season or what’s in my pantry—feel free to make it your own! It’s a great canvas for experimenting with flavors that suit you and your family.
- Vegetable Swap: I once replaced kabocha with sweet potatoes for a slightly different sweetness and a softer texture that my kids adored.
- Herb Changes: If you don’t have fresh herbs, dried rosemary and thyme work fine—just use about a third of the amount.
- Wine Alternatives: For a non-alcoholic version, I substitute Marsala wine with a splash of balsamic vinegar and a touch of grape juice to mimic that complexity.
- Make it Spicy: When I want a kick, I add a pinch of red pepper flakes during the sauté step—it gives a nice warming heat without overpowering.
How to Make Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe
Step 1: Sauté Your Aromatics and Herbs
Start by heating olive oil in a large nonstick skillet or your Instant Pot on sauté mode. Toss in diced onions, chopped garlic, fresh rosemary, and thyme, cooking gently for around 4 minutes until your kitchen smells irresistible and the onion is tender but not browned. This step forms the foundation of flavor, so take your time and enjoy the process—it’s the little things that make a big difference in the stew.
Step 2: Coat and Brown the Beef
While the aromatics cook, mix flour, kosher salt, and a few twists of black pepper in a bowl. Add the beef cubes and toss gently to coat them evenly—this helps create that lovely crust and thickens the stew later on. Add the beef to your hot pan in batches so they brown beautifully without steaming. I like to turn the pieces occasionally, aiming for a golden edge all around, which usually takes about 5 minutes per batch. Browned beef means deeper flavor in every spoonful.
Step 3: Deglaze With Marsala Wine
Once your beef is browned, pour in the Marsala wine and use a wooden spoon to scrape up all those delicious browned bits stuck to the pan. This step is pure magic—it lifts all those caramelized flavors back into your stew for a rich and slightly sweet depth. Let it simmer for a minute or two until the wine reduces just a bit.
Step 4: Combine and Cook (Slow Cooker or Instant Pot)
If you’re using the slow cooker, transfer the beef mixture, cooked aromatics, kabocha squash pieces, sun-dried tomatoes, and beef broth into the slow cooker. Give it a gentle stir, cover, and cook on high for 4 to 5 hours or low for about 8 hours. For Instant Pot lovers, just add everything directly into the pot after sauté cancellation and cook at high pressure for 35 minutes, followed by a natural release. Either way, you’ll have a stew that’s tender, flavorful, and utterly comforting.
Step 5: Garnish and Serve
Once cooked, sprinkle the stew with freshly chopped flat leaf parsley—it adds a fresh burst that cuts through the richness. Serve with crusty bread to soak up every last drop; my family goes crazy for this part! I love how easy and satisfying this meal is, especially when you’re ready to relax and enjoy.
Pro Tips for Making Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe
- Don’t Rush the Browning: Taking the time to brown beef in batches really builds flavor—crowding the pan will steam the meat instead.
- Use Fresh Herbs When Possible: Fresh rosemary and thyme add so much aroma and brightness, but dried herbs can work if fresh aren’t on hand.
- Let It Rest Before Serving: I like to let the stew sit for 10 minutes off the heat; it helps the flavors develop just a bit more.
- Choose the Right Kabocha: Pick firm, bright squash without soft spots, ensuring it holds up well during cooking and doesn’t turn to mush.
How to Serve Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe
Garnishes
I always finish this stew with a generous handful of fresh flat leaf parsley—it adds a gorgeous pop of color and freshness that cuts through the rich, hearty flavors. Sometimes, a pinch of flaky sea salt on top can elevate it even more. For an extra cozy touch, I like to add a dollop of sour cream or Greek yogurt if my family is in the mood for a creamy contrast.
Side Dishes
Crusty artisan bread is my go-to side—perfect for dipping into the thick, flavorful broth. Mashed potatoes or buttery polenta also make wonderful companions if you want a more substantial meal. On lighter days, a simple green salad dressed in lemon vinaigrette balances the heartiness with fresh acidity.
Creative Ways to Present
I’ve served this stew in rustic bowls lined with toasted baguette slices around the edges for special occasions, adding fresh thyme sprigs on top for an elegant touch. For a cozy family dinner, I sometimes portion it into ceramic ramekins and sprinkle each with parsley and a little Parmesan for a subtle twist. These small details make the meal feel extra special without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover Beef and Kabocha Squash Stew tastes even better the next day because the flavors have melded beautifully. I store it in an airtight container in the fridge for up to 4 days. When you reheat, do it gently over low heat or in the microwave to preserve the tenderness of the beef and squash.
Freezing
I often freeze this stew in meal-sized portions for quick dinners later on. Just make sure it’s completely cooled before transferring it to freezer-safe containers or heavy-duty freezer bags. It keeps well for up to 3 months and thaws overnight in the fridge with great results.
Reheating
To reheat, I prefer warming it slowly on the stovetop with a splash of beef broth or water to bring back that fresh, hearty consistency. You can also microwave leftovers covered in short bursts, stirring in between to heat evenly. Avoid overheating, which can toughen the beef or make the squash too mushy.
FAQs
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Can I make the Beef and Kabocha Squash Stew without alcohol?
Absolutely! If you prefer to skip the Marsala wine, you can substitute it with an equal amount of beef broth mixed with a splash of balsamic vinegar or grape juice to mimic the wine’s sweetness and acidity. This way, you still achieve a rich flavor without alcohol.
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Is kabocha squash necessary or can I use another type of squash?
Kabocha squash is ideal here because of its creamy texture and sweet flavor, but you can substitute with butternut squash or sweet potatoes if needed. Just keep in mind that different varieties might soften at different rates, so adjust cooking time accordingly.
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Can I prepare this stew entirely in the Instant Pot?
Yes! You can sauté the aromatics and brown the beef right in the Instant Pot using the sauté function, then add the rest of the ingredients and finish by cooking under high pressure for 35 minutes. This makes it both efficient and flavorful.
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What’s the best way to thicken the stew if it’s too thin?
If you find the broth thinner than you like after cooking, you can mix a little cornstarch or flour with cold water and stir it in, then simmer the stew a few minutes until it thickens. Alternatively, cooking it uncovered for a bit lets the liquid reduce beautifully.
Final Thoughts
This Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe is such a comforting classic in my kitchen, the kind that turns an ordinary night into something special. I love how it’s both practical for a busy weekday and elegant enough to impress guests without stress. Give it a try—you’ll soon see why this stew keeps finding its way onto my table and into my heart. Trust me, once you taste that tender beef and the creamy, sweet kabocha together, you’ll want to make it over and over.
Print
Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot) Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 Servings
- Category: Stew
- Method: Instant Pot
- Cuisine: American
Description
This hearty Beef and Kabocha Squash Stew combines tender chunks of stew beef with sweet, nutty Kabocha squash in a flavorful broth enriched with Marsala wine, fresh herbs, and sun-dried tomatoes. Perfectly suited for slow cooking or pressure cooking in the Instant Pot, this comforting stew is ideal for a cozy dinner and can be served with crusty bread to soak up the rich juices.
Ingredients
Stew Base
- 1/2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, chopped
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
Beef Coating
- 2 tbsp all purpose flour (gluten free flour can be substituted)
- 1 tsp kosher salt
- fresh black pepper, to taste
Main Ingredients
- 2 lbs stew beef, trimmed and cut into 2-inch cubes
- 1/2 cup Marsala wine
- 1 pound Kabocha squash, peeled, seeded, and cut into 1 1/2-inch pieces
- 1/4 cup chopped sun dried tomatoes
- 3 cups beef broth
Finishing Touch
- 2 tbsp chopped fresh flat leaf parsley
Optional
- Crusty bread, for serving
Instructions
- Prepare Aromatics: In a large nonstick skillet or the Instant Pot on sauté mode, heat olive oil over medium-high heat. Add diced onion, chopped garlic, fresh rosemary, and thyme, cooking for about 4 minutes until the onion is tender and fragrant.
- Coat the Beef: In a large bowl, combine the all purpose flour, kosher salt, and freshly ground black pepper. Toss the beef cubes gently in this flour mixture, ensuring each piece is evenly coated.
- Brown the Beef: Add the coated beef to the skillet or Instant Pot in batches. Cook, turning occasionally, until the beef is browned on all sides and golden around the edges, approximately 5 minutes per batch. Pour in the Marsala wine and scrape up any browned bits from the pan to incorporate extra flavor.
- Transfer and Combine: For slow cooker method, transfer the sautéed mixture, browned beef, Kabocha squash pieces, chopped sun-dried tomatoes, and beef broth to the slow cooker. For Instant Pot method, add the squash, sun-dried tomatoes, and beef broth directly into the Instant Pot with the browned beef and aromatics, stirring to combine.
- Cook the Stew: In the slow cooker, cover and cook on high for 4 to 5 hours or on low for 8 hours until beef is tender and squash is cooked through. In the Instant Pot, seal the lid and cook on high pressure for 35 minutes, then allow natural pressure release.
- Finish and Serve: Once cooking is complete, uncover and stir the stew. Sprinkle with chopped fresh flat leaf parsley for a bright herbal finish. Serve the stew hot with crusty bread on the side to soak up the flavorful broth if desired.
Notes
- For a gluten free option, substitute the all purpose flour with a gluten-free flour blend.
- If Kabocha squash is unavailable, you can substitute with butternut squash or pumpkin.
- The Marsala wine adds depth to the dish; non-alcoholic broth or grape juice can be used as substitutes but with a slight change in flavor.
- To save time, trim and cube the beef ahead of time and store in the fridge.
- Be sure to brown the beef well to enhance the stew’s flavor and texture.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
