In the winter months, nothing says comfort like a nice hearty stew simmering in the crock pot! This recipe came from one of my friends, who happens to be a health coach -- Katie Tyrrell. Katie is a friend who invites our crazy little family over for dinner, and I swear she is like a "healthified" Martha Stewart! She's got the best hospitality and always spoils our family with healthy and delicious meals. She's always giving me great new, healthy ideas....Everyone needs a friend like this! :)
This crockpot stew contains Kabocha squash...which is PACKED with nutrition. In fact, it packs more protein in it than any other squash (and we preach protein at Fueled4Wellness!). On top of that, it is high in fiber, and contains lots of vitamins and minerals.
Eat up and Enjoy!
Slow Cooker Beef and Kabocha Squash Stew
Ingredients
2 tablespoons extra virgin olive oil 1 large onion, diced 2 cloves garlic, finely chopped 1 tablespoon freshly chopped rosemary 1 tablespoon freshly chopped thyme 2 tablespoons all-purpose flour 1 teaspoon Kosher salt 1/4 teaspoon fresh ground black pepper
2 pounds stew beef, trimmed and cut into 2 inch chunks
1/2 cup Marsala wine
1 pound kabocha squash, peeled, seeded and chopped into 1-inch pieces
1/4 cup chopped sun-dried tomatoes
3 cups beef broth
2 tablespoons freshly chopped parsley
Preparation
1.Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, rosemary and thyme and cook about 2 minutes until it the onions are tender.
2.Place the flour, salt and pepper in a large bowl. Add the beef and toss gently to coat.
3.Add the beef to the pan and cook, turning occasionally until the beef is browned and golden around the edges, about 5 minutes.
4.Add the wine and use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pan.
5.Transfer the beef mixture to the slow cooker. Add the squash, sun-dried tomatoes and broth; stir to combine. Cover and cook on high for 4 to 5 hours or low for 8 hours until the beef and squash are tender.
6.Top with a sprinkle of parsley and serve with crusty bread.
NUTRITION:
Calories: 349 | Carbohydrates: 15g | Protein: 37g | Fat: 13g
**Recipe credit goes to the one and only GIADA DE LAURENTIIS