Slow Cooker Beef and Kabocha Squash Stew by Giada De Laurentiis

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 2 cloves garlic, finely chopped
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds stew beef, trimmed and cut into 2-inch cubes
• 1/2 cup Marsala wine
• 1 pound kabocha squash, peeled, seeded, and cut into 1-inch pieces
• 1/4 cup chopped sun-dried tomatoes
• 3 cups low-sodium beef broth
• Crusty bread, for serving
• 2 tablespoons chopped fresh parsley leaves

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