Rustic Beef and Kabocha Squash Stew (Print Version)
Hearty Beef and Kabocha Squash Stew - A comforting, flavorful recipe perfect for chilly evenings. My personal take, full of rich beef and sweet kabocha.
# 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 (if using olive oil)
# Ingredients:
→ Main Ingredients
01 -
2 lbs beef chuck, cut into 1.5-inch cubes
02 -
1 medium kabocha squash, peeled, seeded, and cut into 1-inch cubes
03 -
1 large yellow onion, chopped
04 -
2 large carrots, peeled and sliced
05 -
2 celery stalks, sliced
→ Liquids & Flavor Boosters
06 -
4 cups low-sodium beef broth
07 -
2 tbsp tomato paste
08 -
2 tbsp olive oil (plus more if needed)
→ Seasonings & Spices
09 -
3 cloves garlic, minced
10 -
1 tbsp all-purpose flour
11 -
1 tsp dried thyme
12 -
2 bay leaves
13 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
14 -
1/4 cup fresh parsley, chopped (for garnish)
# Instructions:
01 -
First things first, pat that beef chuck *really* dry with paper towels. This is where I always forget and then wonder why my beef isn't browning properly! Toss the cubes with a tablespoon of flour, salt, and pepper. Heat a glug of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until it's deeply browned on all sides – this is non-negotiable for flavor, trust me. Don't overcrowd the pot, or it'll steam instead of sear. Remove the beef and set it aside, leaving any delicious browned bits in the pot.
02 -
Reduce the heat to medium. Add a little more olive oil if needed, then toss in your chopped onions, carrots, and celery. Sauté them, stirring often, until they start to soften and get a little translucent, about 5-7 minutes. You want them to release their sweetness and aroma, filling your kitchen with that comforting smell. This is where the base flavor of our **Beef and Kabocha Squash Stew** really starts to build. Don't rush this step, either; patience is a virtue here!
03 -
Now, push the veggies to one side of the pot and add the minced garlic. Cook for just a minute until fragrant – don't let it burn, that's a mistake I made once, and it tasted bitter, oops! Stir in the tomato paste and cook it for another minute, letting it darken slightly to deepen its flavor. This step is crucial for that rich, umami punch. Then, sprinkle in the remaining flour and stir it into the veggies and tomato paste for about a minute, creating a roux that will help thicken our stew.
04 -
Pour in the beef broth, scraping up all those glorious browned bits from the bottom of the pot – that's pure flavor! Return the seared beef to the pot, add the dried thyme and bay leaf. Bring the stew to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours. The beef should be getting really tender, but not quite fall-apart yet. Honestly, the smell at this point is just incredible, making your whole house feel warm and inviting!
05 -
After the initial simmer, stir in the cubed kabocha squash. Re-cover the pot and continue to simmer for another 20-30 minutes, or until the squash is fork-tender but still holds its shape. You don't want mushy squash, so keep an eye on it! This is where the stew transforms, gaining that lovely sweetness and vibrant color from the kabocha. I sometimes sneak a little piece of squash out to test for tenderness – it’s a chef’s perk, right?
06 -
Once the squash is tender and the beef is melt-in-your-mouth soft, remove the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper as needed. Sometimes I find it needs a little extra sprinkle of salt at the very end to make all the flavors pop. Ladle the hearty **Beef and Kabocha Squash Stew** into bowls, garnish generously with fresh chopped parsley, and serve immediately. It should be thick, rich, and utterly comforting, a truly satisfying meal!
# Notes:
01 -
Always pat the beef extremely dry before searing for a better crust and deeper flavor.
02 -
This stew tastes even better the next day, so it’s a fantastic make-ahead option.
03 -
If you don't have kabocha, butternut squash is a decent substitute, though it's a bit less sweet.
04 -
A sprinkle of fresh parsley at the end really brightens up the whole dish!
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 28g
Protein: 30g