On a cold, rainy evening, few things are as comforting as a steaming bowl of hearty beef stew made with winter squash, Marsala wine, and fresh herbs. This recipe works beautifully in either a slow cooker or a pressure cooker (Instant Pot), and when you serve it with crusty bread it becomes a complete, satisfying meal that’s perfect for family dinners or casual gatherings.
Beef and Kabocha Squash Stew
This stew is easy to adapt and forgiving, so it’s a great weeknight option when you want something warm, flavorful, and low-fuss. You can prepare the first steps the evening before if you’re short on time in the morning. I reduced the oil slightly from the version I adapted and found the balance of flavors—Marsala, herbs, and sweet winter squash—wonderful. Kids and adults alike tend to love this one.
If you enjoy beef stew variations, try other comforting options such as: Classic Beef Stew, Slow Cooker Beef Stew, Carne Guisada (Latin Beef Stew), Beef Stew with Pumpkin, or Mexican-style Beef Stew. All are excellent alternatives that use similar techniques and provide great weeknight dinners.
More Beef Stew Recipes You’ll Love
- Beef Stew with Pumpkin
- Mexican Beef Stew
- Carne Guisada (Latin Beef Stew)
- Classic Beef Stew
- Crock Pot Carne Guisada
Beef and Kabocha Squash Stew (Slow Cooker or Instant Pot)
Yield: 6 servings • Prep: 10 mins • Cook: 45 mins (Instant Pot) or 4–8 hours (slow cooker) • Total: about 55 mins active time plus slow-cooker time
Ingredients
- 1/2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme
- 2 tbsp all-purpose flour (gluten-free substitute works)
- 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 lb kabocha (kobacha) squash, peeled, seeded, and cut into 1½-inch pieces
- 1/4 cup chopped sun-dried tomatoes
- 3 cups beef broth
- 2 tbsp chopped fresh flat-leaf parsley, for garnish
- Crusty bread, for serving (optional)
Instructions
Slow Cooker Method
- Heat a large nonstick skillet over medium-high heat and add the olive oil. Sauté the diced onion, chopped garlic, rosemary, and thyme until the onion is soft and translucent, about 4 minutes.
- In a large bowl, combine the flour, salt, and a few grinds of black pepper. Add the beef cubes and toss gently so they are lightly coated with the flour mixture.
- Working in batches, brown the beef in the hot skillet, turning occasionally, until all sides are golden, about 4–5 minutes per batch. Pour in the Marsala wine and use a spatula to scrape up any browned bits from the bottom of the pan—those bits add great flavor.
- Transfer the sautéed aromatics, browned beef, Marsala and pan drippings to the slow cooker. Add the kabocha squash, chopped sun-dried tomatoes, and beef broth. Stir to combine.
- Cover and cook on high for 4 to 5 hours or on low for about 8 hours, until the beef is tender and the squash is cooked through.
- Before serving, taste and adjust seasoning. Garnish with chopped parsley and serve with crusty bread if desired.
Instant Pot / Pressure Cooker Method
- Set the Instant Pot to Sauté. When hot, add the olive oil, then the diced onion, garlic, rosemary, and thyme. Cook until the onion softens, about 4 minutes.
- Combine the flour, salt, and pepper in a bowl. Add the beef and toss to coat. Brown the beef in the pot in batches, turning so all sides color evenly, about 4–5 minutes per batch.
- Pour in the Marsala and deglaze the pot by scraping up browned bits from the bottom. Press Cancel to stop Sauté mode.
- Add the kabocha squash, sun-dried tomatoes, and beef broth. Secure the lid and cook on high pressure for 35 minutes, then allow a natural release.
- Open the pot carefully, check seasoning, and stir in the parsley before serving with crusty bread if you like.
Tips, Variations & Serving Suggestions
This recipe is versatile. If you don’t have kabocha squash, butternut or pumpkin make fine substitutes and will provide a similar sweet, silky texture. If you prefer a gluten-free version, use a gluten-free flour or a light cornstarch slurry to thicken. For a deeper red-wine note, you can substitute a dry red wine for the Marsala, though Marsala adds a slightly sweet, nutty character that pairs nicely with squash.
Make-ahead: You can brown the beef and sauté the aromatics the night before, store them covered in the refrigerator, and finish the recipe the next day for minimal morning prep. Leftovers keep well and often taste even better the next day after the flavors meld.
Storage & Reheating: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. This stew also freezes well—cool completely before transferring to freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Nutrition (approximate per serving)
Serving size: about 1 1/3 cups • Calories: 347 kcal • Carbohydrates: 17 g • Protein: 35 g • Fat: 14 g • Fiber: 3 g • Sugar: 4 g • Sodium: 510 mg • Cholesterol: 100 mg
Final Notes
This beef and kabocha squash stew delivers comforting, layered flavor with minimal fuss. The combination of Marsala wine, fresh herbs, and sweet winter squash makes it a standout among simple stews. If you try it, please leave a rating and a comment to share how it turned out for you—feedback helps improve recipes and inspires new variations.