
Slow Cooker Beef with Kabocha Squash, Green Beans, and Mild Coffee-Cumin Sauce
An original slow cooker stew with tender beef cubes, kabocha squash, green beans, and a silky sauce of tomato, mild coffee, and cumin. The flavor is deep yet balanced, perfect for a comforting meal with a twist.
Ingredients
- 900 g beef stew meat, cubed (without exceso of grasa)
- 700 g kabocha squash (without semillas, diced medium)
- 250 g green beans (recortadas and partidas por the mitad)
- 180 g yellow onion (en pluma fina)
- 12 g garlic (chopped)
- 400 g crushed tomatoes (en lata or casero)
- 240 ml beef broth (low sodium if possible)
- 120 ml mild brewed coffee (templado)
- 30 g tomato paste
- 30 ml olive oil
- 5 g ground cumin
- 3 g sweet paprika
- 1 g dried oregano
- 0.5 g ground cinnamon
- 15 ml apple cider vinegar
- 15 ml Worcestershire sauce
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 16 g cornstarch
- 30 ml cold water (for mezclar with the maicena)
- 10 g fresh parsley (chopped for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Season the beef with 1 teaspoon of the salt, black pepper, ground cumin, sweet paprika, dried oregano, and ground cinnamon.
- 2
2. Heat a large skillet over medium-high heat for 2 minutes. Add the olive oil and brown the beef in 2 batches for 3 to 4 minutes per batch, until well colored. Transfer the beef to the slow cooker.
- 3
3. In the same skillet, add the yellow onion and cook for 3 minutes. Stir in the garlic and tomato paste, and cook 1 minute more, stirring.
- 4
4. Add the mild brewed coffee, beef broth, crushed tomatoes, apple cider vinegar, and Worcestershire sauce. Scrape up the browned bits from the pan and pour everything over the beef in the slow cooker.
- 5
5. Add the kabocha squash and remaining salt to the slow cooker. Stir gently, cover, and cook on LOW for 6 hours, or until the beef is very tender. If you want to use the oven to keep a serving dish warm, set it to 200°F / 95°C.
- 6
6. Uncover, add the green beans, and cover again. Cook on LOW for 25 to 30 minutes more until the beans are tender but still bright.
- 7
7. Mix the cornstarch with the cold water until smooth. Stir this slurry into the slow cooker and cook 10 minutes more on HIGH so the sauce thickens slightly.
- 8
8. Taste and adjust salt if needed. Serve hot with fresh parsley on top.
Chef tips
For a deeper sauce, let the stew rest for 10 minutes before serving. Kabocha squash holds its shape better than many other varieties while still adding a creamy texture.
Substitutions
You can replace kabocha squash with Japanese pumpkin or butternut squash. Green beans can be swapped for snow peas, adding them only at the end. If you prefer not to use coffee, use the same amount of extra broth and add 1 additional teaspoon of cumin.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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