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

Scale

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

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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