Hearty Beef Kabocha Squash Stew: A Winter Hug (Print Version)

Discover my hearty Beef and Kabocha Squash Stew Recipe, a comforting meal perfect for chilly evenings. Rich flavors, tender beef, and sweet squash.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Dairy-Free

# Ingredients:

→ Main Ingredients

01 - 2 lbs beef chuck roast, cut into 1.5-inch cubes
02 - 1 small kabocha squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
03 - 4 cups low-sodium beef broth
04 - 1 (14.5 oz) can diced tomatoes (fire-roasted if possible)

→ Flavor Boosters

05 - 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot), optional
06 - 2 tbsp tomato paste
07 - 2 tbsp olive oil

→ Aromatics & Spices

08 - 1 large yellow onion, chopped
09 - 4 cloves garlic, minced
10 - 1 tsp dried thyme
11 - 2 bay leaves
12 - Salt and freshly ground black pepper to taste

→ Finishing Touches

13 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, pat your beef dry! This is crucial for getting that beautiful, deep brown crust. Heat a generous glug of olive oil in your Dutch oven over medium-high heat. Sear the beef in batches, making sure not to overcrowd the pot; otherwise, it'll steam instead of brown, and we don't want that! I always get so excited at this stage, watching those golden-brown bits form on the bottom of the pot. It smells so good, honestly, like the promise of something truly delicious. This is where I sometimes forget to season the beef properly beforehand, so learn from my mistakes!
02 - Once the beef is set aside, lower the heat a bit and toss in your chopped onions. Sauté them until they're soft and translucent, scraping up all those yummy browned bits from the bottom of the pot. Then, add your minced garlic and cook for just a minute until fragrant – don't let it burn! Next, stir in the tomato paste and let it cook for a couple of minutes, stirring often, until it deepens in color. This step is a game-changer for the overall depth of your Beef and Kabocha Squash Stew Recipe. Seriously, it's a little extra effort but so worth it.
03 - Pour in the red wine (if using) and scrape up any remaining bits from the bottom of the pot with a wooden spoon – this is called deglazing, and it’s magic! Let the wine simmer for a few minutes until it reduces slightly. Then, return the beef to the pot, pour in the beef broth, and add the diced tomatoes, thyme, and bay leaves. Give it a good stir, making sure everything is submerged. It should smell incredibly rich and savory already! Bring it to a gentle simmer, then reduce the heat to low, cover, and let it do its thing.
04 - Let your Beef and Kabocha Squash Stew Recipe simmer for at least 1.5 to 2 hours, or until the beef is fork-tender. This is the hardest part for me, waiting! But trust me, slow cooking makes all the difference. Check it occasionally, giving it a stir. Around the last 30-45 minutes of cooking, carefully stir in the kabocha squash cubes. You want them tender but not completely falling apart, so adding them later ensures they keep a nice texture. I once added them too early, and they just dissolved, oops!
05 - Once the beef and squash are tender, remove the bay leaves. Taste the stew and adjust the seasonings – you might need more salt or pepper. If your stew isn’t as thick as you like, you can make a slurry with a tablespoon of cornstarch mixed with an equal amount of cold water, then stir it into the simmering stew a little at a time until it reaches your desired consistency. I usually just let it reduce naturally, but sometimes a little help is needed, and that's okay!
06 - Ladle the warm, comforting stew into bowls. Garnish with a generous sprinkle of fresh chopped parsley. The vibrant green against the rich, deep colors of the stew is just beautiful, and the fresh herb really brightens the whole dish. Serve it up with some crusty bread for dipping, or over a bed of fluffy rice. The aroma is just heavenly at this point, all that hard work paying off. It's truly a dish that makes you feel nourished and happy, a perfect end to any day.

# Notes:

01 - Don't rush the browning step, it builds so much flavor, trust me!
02 - Leftovers get even better the next day, perfect for meal prep.
03 - Sweet potatoes work great if you can't find kabocha, I've tried it!
04 - Serve with crusty bread to soak up all that incredible sauce.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - sharp knife
03 - cutting board

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 35g

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