Slow Cooker Kabocha Squash Vegetable Stew Recipe Recipes Net

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

In a large nonstick skillet, heat oil over medium-high heat.

Add the oil, 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 side 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 sprinkle with parsley.