Beef & Kabocha Squash Stew
55 min356 kcal each
Floured, browned beef braised with Marsala, rosemary and thyme until tender, with sweet kabocha squash and sun-dried tomatoes. Slow cooker or pressure cooker, both work.
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Plan this recipeIngredients
for 5 servings- Olive oil½ tbsp
- Onion1 piece
- Garlic2 clove
- Dried rosemary1 tsp
- Dried thyme1 tsp
- Plain flour2 tbsp
- Beef chuck, cubed907 g
- Marsala wine120 ml
- Kabocha squash454 g
- Sun-dried tomatoes14 g
- Beef broth720 ml
- Fresh parsley2 tbsp
- Salt1 tsp
- Black pepper1 pinch
Method
Prep 10 min · cook 45 min- Warm the oil in a large pan (or a pressure cooker on sauté) and cook the onion, garlic, rosemary and thyme for 4 minutes until soft.
- Toss the beef with the flour, salt and pepper and brown it in batches, about 5 minutes per batch.
- Pour in the Marsala and scrape up the browned bits.
- Add the squash, chopped sun-dried tomatoes and broth.
- Slow cooker: cook 4–5 hours on high or 8 on low. Pressure cooker: 35 minutes at high pressure, then natural release.
- Scatter with parsley to serve.
- Keeps 4 days in the fridge or 3 months frozen. Reheat gently on the hob.
Nutrition
per servingCal
356
Protein
44g
Carbs
19g
Fat
11g
Of 11g of fat per serving, 3.8g is saturated.
