Description
Hearty Beef & Kabocha Squash Stew: Tender beef, sweet kabocha, and warming spices. Enjoy Mama Tessas comforting, rustic family recipe tonight.
Ingredients
Scale
- Main Ingredients:
- 2 lbs beef chuck, trimmed and cut into 1.5-inch cubes
- 1 medium kabocha squash, peeled, seeded, and cut into 1-inch cubes
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced into 1/2-inch pieces
- Flavor Boosters:
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot), optional
- 4 cups beef broth (low sodium)
- 2 bay leaves
- 4 sprigs fresh thyme
- Seasonings & Essentials:
- 2 tbsp olive oil
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Finishing Touches:
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Brown the Beef:: First things first, get that Dutch oven nice and hot with a drizzle of olive oil. Pat your beef cubes dry—this is critical for a good sear, trust me. Work in batches; you don’t want to overcrowd the pot. You’re aiming for a deep, golden-brown crust on all sides. This step builds so much flavor, it’s not just for show. I always try to resist poking at it too much, letting that crust form. The smell of searing beef already makes my stomach rumble, honestly!
- Sauté the Aromatics:: Once the beef is browned and set aside, toss in your chopped onions, carrots, and celery. Let them soften up, scraping up all those delicious brown bits from the bottom of the pot—that’s pure flavor gold! Stir them around for about 5-7 minutes until they’re tender and fragrant. This is where the base of your Hearty Beef & Kabocha Squash Stew really starts to develop its character. Don’t rush it, let those veggies get happy.
- Build the Flavor Base:: Now for the garlic! Add your minced garlic and cook for just a minute until it’s fragrant, but don’t let it burn, that’s a bitter mistake. Then, stir in the tomato paste, letting it cook for a couple of minutes to deepen its color and sweetness. This little step is a game-changer for the richness of the sauce. Pour in the red wine, if you’re using it, and let it simmer for a few minutes, scraping up any remaining bits. So much flavor, right?
- Simmer and Tenderize:: Return the browned beef to the pot. Pour in the beef broth until the beef is mostly submerged. Add the bay leaves and fresh thyme sprigs. Bring it all 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 wonderfully tender; you can practically cut it with a spoon. This is where patience pays off, trust me!
- Add the Kabocha Squash:: After the beef has had its long, slow cook, it’s time for the kabocha squash. Gently stir in the cubed squash. Re-cover the pot and continue to simmer for another 30-45 minutes, or until the kabocha is fork-tender and starting to break down slightly, thickening the stew. I always check a piece to make sure it’s just right—not too mushy, but definitely soft. It’s a bit of a balancing act, honestly.
- Finishing Touches:: Once the squash is tender, remove the bay leaves and thyme stems. Taste the stew and adjust the seasonings, adding more salt and pepper if needed. Sometimes, I add a splash of balsamic vinegar or a pinch of sugar if it needs a little brightness. Serve your Hearty Beef & Kabocha Squash Stew hot, garnished with fresh parsley. The final result should be a thick, rich, comforting bowl of goodness that just makes you happy.