29
Dec
15

Slow-Cooker Beef and Kabocha Squash Stew

Beef and Kabocha Squash Stew

We love this delicious high protein stew because it is full of healthy low fat nutrition for those beef lovers! And, on a cold rainy night, there’s nothing like warming up to a bowl of hearty beef stew made in the crock pot with winter squash, Marsala wine and fresh herbs!

GATHER:

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
1/4 cup chopped sundried tomatoes
3 cups beef broth
2 tbsp chopped fresh flat leaf parsley
Crusty bread, for serving (optional)

MAKE:

*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 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.

EAT:

Servings: 6, Serving Size: generous 1 1/3 cups
Calories: 347
Protein: 35 grams
Carb: 17 grams
Fat: 14 grams

Skinnytaste.com

Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInBuffer this pageEmail this to someonePrint this page