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

Beef and Kabocha Squash Stew: Your next favorite comfort food. Enjoy tender beef, sweet squash & a savory broth. Perfect for cozy nights!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 140 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Gluten-Free (use GF flour/broth), Dairy-Free

# Ingredients:

→ Stew Base & Beef

01 - Boneless Beef Chuck Roast (2 lbs), cut into 1.5-2 inch cubes
02 - Olive Oil (2 tbsp)
03 - All-Purpose Flour (2 tbsp)

→ Veggies & Aromatics

04 - Kabocha Squash (1 medium, about 2 lbs), peeled, seeded, and cut into 1.5-inch pieces
05 - Yellow Onion (1 large), chopped
06 - Carrots (3 medium), peeled and sliced
07 - Garlic (4 cloves), minced

→ Flavor Enhancers

08 - Beef Broth (4 cups, low sodium)
09 - Canned Diced Tomatoes (14.5 oz can), undrained
10 - Red Wine (1/2 cup, dry, optional)
11 - Bay Leaves (2)
12 - Dried Thyme (1 tsp)
13 - Salt and Black Pepper (to taste)

→ Garnish & Serving

14 - Fresh Parsley (for garnish), chopped

# Instructions:

01 - First things first, cut your beef chuck roast into 1.5 to 2-inch cubes. Pat them super dry with paper towels—this is critical for a good sear, trust me! Then, sprinkle them generously with salt and pepper, and toss with the flour until they're lightly coated. For the kabocha, carefully halve it, scoop out the seeds, and then peel and chop it into similar 1.5-inch pieces. Don't be afraid to use a sturdy knife; it's a bit of a beast to cut! Get your onion, carrots, and garlic chopped too. This is where I always make a bit of a mess, but it’s all part of the fun.
02 - Heat your olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once it's shimmering, add the beef in a single layer, working in batches if you need to. Don't overcrowd the pot, or your beef will steam instead of brown, and we want that gorgeous, crusty sear! Let it cook for 3-4 minutes per side until deeply browned all over. This step adds so much flavor to your Beef and Kabocha Squash Stew. Remove the browned beef to a plate and set aside, leaving those tasty bits in the pot.
03 - Reduce the heat to medium. Add the chopped onion and carrots to the pot, scraping up all those delicious browned bits from the bottom—that's pure flavor! Sauté for about 5-7 minutes until the onions are softened and translucent. Then, toss in the minced garlic and dried thyme, stirring for just another minute until fragrant. Don't let the garlic burn; it goes bitter super fast, and that would be an oops moment we want to avoid!
04 - Pour in the red wine (if using) and let it simmer for a couple of minutes, scraping the bottom of the pot again to release any remaining browned bits. This step truly adds a layer of richness to your Beef and Kabocha Squash Stew! Then, stir in the beef broth, diced tomatoes (undrained), and the bay leaves. Bring the mixture to a gentle simmer, then return the browned beef to the pot, making sure it’s mostly submerged.
05 - Now for the kabocha squash! Add the chopped squash to the pot. Once everything is simmering gently, reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours, or until the beef is fall-apart tender and the kabocha is soft and creamy. I usually give it a stir every 30 minutes or so, just to make sure nothing's sticking. This is where the magic happens, and your kitchen will smell absolutely divine!
06 - Once the Beef and Kabocha Squash Stew is cooked to perfection, remove the bay leaves. Taste and adjust the seasoning—it might need a bit more salt or pepper to sing! Ladle the hearty stew into bowls and garnish with a generous sprinkle of fresh parsley. The colors, the aroma, the tender texture... it’s just a beautiful thing. It’s truly a comforting meal that feels like a warm hug on a cold day, and honestly, the best part is seeing everyone enjoy it.

# Notes:

01 - Don't overcrowd the pot when browning the beef; it leads to steaming, not searing.
02 - This Beef and Kabocha Squash Stew tastes even better the next day, so it's a fantastic make-ahead meal.
03 - If you don't have red wine, simply use more beef broth and maybe a splash of balsamic vinegar for depth.
04 - Serve with crusty bread or over mashed potatoes to soak up all that incredible, savory broth.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - sturdy knife
03 - cutting board
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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