Post by Loupy on Oct 27, 2018 4:00:33 GMT -7
Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot)
From: Gina Homolka @ www.skinnytaste.com/slow-cooker-beef-and-kabocha-squash-stew/
On a cold rainy night, there’s nothing like warming up to a bowl of hearty beef stew made with winter squash, Marsala wine and fresh herbs. Make this in the slow cooker or pressure cooker, serve it with crusty bread and you have yourself a meal. Cutting the squash is probably the most time consuming part of the recipe.* If you prefer you can use pre-cut butternut in it’s place.
Makes: 6 servings
INGREDIENTS:
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 sun dried tomatoes
3 cups beef broth
2 tbsp chopped fresh flat leaf parsley
crusty bread, for serving (optional)
Directions:
Slow Cooker:
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.
Instant Pot:
Press saute on the Instant Pot.
When hot 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 pot 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.
Add the squash, sun-dried tomatoes and broth and stir.
Cover and cook high pressure 35 minutes, natural release.
Serve with crusty bread and sprinkle with parsley.
*Check out my household tips thread to see how to peel winter squash. It's easier than you think.
NUTRITION INFORMATION
Amount Per Serving:
Serving Size: 1 1/3 cups
Freestyle Points: 6
Points +: 9
Calories: 347 calories
Total Fat: 14g
Saturated Fat: g
Cholesterol: 100mg
Sodium: 510mg
Carbohydrates: 17g
Fiber: 3g
Sugar: 4g
Protein: 35g
From: Gina Homolka @ www.skinnytaste.com/slow-cooker-beef-and-kabocha-squash-stew/
On a cold rainy night, there’s nothing like warming up to a bowl of hearty beef stew made with winter squash, Marsala wine and fresh herbs. Make this in the slow cooker or pressure cooker, serve it with crusty bread and you have yourself a meal. Cutting the squash is probably the most time consuming part of the recipe.* If you prefer you can use pre-cut butternut in it’s place.
Makes: 6 servings
INGREDIENTS:
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 sun dried tomatoes
3 cups beef broth
2 tbsp chopped fresh flat leaf parsley
crusty bread, for serving (optional)
Directions:
Slow Cooker:
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.
Instant Pot:
Press saute on the Instant Pot.
When hot 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 pot 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.
Add the squash, sun-dried tomatoes and broth and stir.
Cover and cook high pressure 35 minutes, natural release.
Serve with crusty bread and sprinkle with parsley.
*Check out my household tips thread to see how to peel winter squash. It's easier than you think.
NUTRITION INFORMATION
Amount Per Serving:
Serving Size: 1 1/3 cups
Freestyle Points: 6
Points +: 9
Calories: 347 calories
Total Fat: 14g
Saturated Fat: g
Cholesterol: 100mg
Sodium: 510mg
Carbohydrates: 17g
Fiber: 3g
Sugar: 4g
Protein: 35g
