Substitute butternut squash for the acorn squash.This stew is adapted from a wonderful recipe I tried from Joyce Goldstein’s book Cucina Ebraica: Flavors of the Italian Jewish Kitchen. Joyce is a wonderful chef, and her Square One restaurant was one of my favorite spots in San Francisco. The recipe includes Marsala, but it is far subtler than Veal Marsala.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a medium slow cooker
2 pounds veal stew meat, fat trimmed, and cut into 1-inch cubes
All-purpose flour for dredging
1/4 cup olive oil
1 medium onion, diced
2 garlic cloves, minced
1 cup sweet Marsala wine
1/2 cup Chicken Stock or purchased stock
1 (1-pound) acorn squash, peeled, seeded, and cut into 3/4-inch cubes
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme or 1/4 teaspoon dried
Salt and freshly ground black pepper to taste
1. Coat veal with flour, shaking off any excess. Heat oil in a large skillet over medium-high heat. Add veal cubes, and brown on all sides. Remove veal from the pan with a slotted spoon, and transfer it to the slow cooker. Add onion and garlic to the skillet. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. Add wine and stock to the skillet, and bring to a boil, stirring to dislodge the brown bits in the skillet. Pour mixture into the slow cooker. Add squash, parsley, and thyme to the slow cooker, and stir well.
3. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until veal is tender. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute butternut squash for the acorn squash.