This hearty Slow-Cooker Beef and Kabocha Squash Stew by Giada is prepared using stew beef, kabocha squash, sun-dried tomatoes, Marsala wine, and beef broth. This comforting Slow-Cooker Beef and Kabocha Squash Stew recipe is a dinner dish that takes about 315 minutes to prepare and can serve up to 6 people.

Recipe Ingredients

• 2 tablespoons of extra-virgin olive oil
• 1 large onion, diced
• 2 garlic cloves, finely chopped
• 1 tablespoon of chopped fresh rosemary
• 1 tablespoon of chopped fresh thyme
• 2 tablespoons of all-purpose flour
• 1 teaspoon of kosher salt
• ¼ teaspoon of freshly ground black pepper
• 2 pounds of stew beef, trimmed and cut into 2-inch cubes
• ½ cup of Marsala wine
• 1 pound of kabocha squash, peeled, seeded, and cut into 1-inch pieces
• ¼ cup of chopped sun-dried tomatoes
• 3 cups of beef broth
• Crusty bread, for serving
• 2 tablespoons of chopped fresh flat-leaf parsley

How To Make Giada Slow-cooker Beef and Kabocha Squash Stew

1. Heat the Olive Oil: Start by heating 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Once the oil is hot, add the diced onion, finely chopped garlic, rosemary, and thyme, and cook for about 4 minutes, until the onion becomes tender and translucent. Stir occasionally to ensure everything is cooking evenly.
2. Prepare the Beef: While the onion mixture is cooking, in a large bowl, combine the flour, kosher salt, and black pepper. Add the beef cubes to the bowl and toss them gently to ensure each piece is fully coated with the flour mixture.
3. Brown the Beef: Once the onion is done, transfer the floured beef cubes into the same sauté pan in batches, being careful not to overcrowd the pan. Cook the beef on all sides for about 5 minutes, or until each side is browned and a bit golden at the edges. Stir occasionally so they brown evenly.
4. Deglaze the Pan: Once the beef is browned, pour the Marsala wine into the pan and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. These bits add a lot of flavor, so make sure to get them all into the mix. Let it simmer for about 1 minute.
5. Transfer to the Slow Cooker: Carefully transfer the browned beef along with all the juices and the deglazed Marsala wine into your slow cooker. Add the kabocha squash, sun-dried tomatoes, and beef broth, then give everything a good stir to combine.
6. Cook and Serve: Cover the slow cooker with the lid and set it to cook on high for 4-5 hours or on low for 8 hours. You’ll know it’s done when both the beef and the kabocha squash are tender. When ready to serve, ladle the stew into bowls, sprinkle some freshly chopped parsley on top, and serve it with crusty bread on the side.

Recipe Tips

• Swap the Marsala wine for red wine: If you’re out of Marsala, red wine works great for a deeper, richer flavor. I’ve tried it, and it gives a nice twist to the dish.
• Use butternut squash instead of kabocha: If you can’t find kabocha squash, butternut squash is a perfect alternative. It holds up well in the slow cooker and adds a similar sweetness.
• Add mushrooms for extra heartiness: Sauté some mushrooms and add them in with the beef. I’ve done this, and it really enhances the earthy flavors of the stew.
• Thicken the broth with cornstarch: If you prefer a thicker stew, mix 1 tablespoon of cornstarch with cold water, then stir it into the stew during the last 30 minutes of cooking.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis “House” Soup
• Giada De Laurentiis Pastina Soup
• Giada Italian White Bean, Pancetta, and Tortellini Soup