Beef and Kabocha Squash Stew

I don’t know where you live.. but it has been a rainy and dreary week here in Maryland!! Fall is here and this weather made me want to make a stew!! I found this recipe on and I enjoyed it with a cesar salad and some whole wheat bread to soak up the broth! The crock-pot is going to be my best friend this fall and winter!

So if you are craving a stew, give this crock-pot recipe a try!


1/2 tbsp olive oil
1 large onion, diced
2 cloves garlic, chopped
1 tbsp fresh rosemary
1 tbsp fresh thyme
2 tbsp all purpose flour (gluten free would work)
1 tsp kosher salt
fresh black pepper, to taste
2 lbs stew beef, trimmed and cut into 2-inch cubes
1/2 cup Marsala wine
1 pound Kobacha squash, peeled seeded and cut into 1-inch pieces ( I used Butternut because I couldn’t find Kobacha)
1/4 cup chopped sundried tomatoes
3 cups beef broth
2 tbsp chopped fresh flat leaf parsley


In a large nonstick skillet, heat oil over medium-high heat. Add the 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 sides 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/or a side salad. Sprinkle with parsley.