Slow Cooker Beef Stew
Description
Give your traditional beef stew an Italian twist with Marsala wine and sun-dried tomatoes along with squash instead of potatoes. Serve with a crusty bread to soak up all of those wonderful and flavorful juices.
Ingredients
2 T. extra virgin olive oil
1 large onion, diced
3 cloves garlic, finely chopped
1 T. freshly chopped rosemary
1 T. freshly chopped thyme
2 T. all-purpose flour
1 t. Kosher salt
1/4 t. freshly ground black pepper
2 lb. stew beef, trimmed and cut into 2 inch chunks
1/2 c. Marsala wine
1 lb. Kabocha squash, peeled, seeded and chopped into 1 inch pieces
1/4 c. chopped sun-dried tomatoes
3 c. beef broth/stock
2 T. freshly chopped parsley
crusty bread, for serving
Directions
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Heat olive oil in a large saute skillet over medium-high heat. Add onion, garlic, rosemary and thyme; cook about 2 minutes until onions are tender.
Place flour, salt and pepper in a large bowl; add beef; toss gently to coat.
Add beef to skillet and cook, turning occasionally until the beef is browned and golden around the edges, about 5 minutes.
Add Marsala wine; scrape up the browned bits from the bottom of the pan.
Line the slow cooker with a slow cooker liner for easy clean up.
Transfer beef mixture to the slow cooker. Add squash, sun-dried tomatoes and broth/stock; stir to combine. Cover; cook on High 4 - 5 hours or Low 8 hours until the beef and squash are tender.
Garnish with chopped parsley and serve with crusty bread.
6 servings