This stew is adapted from a wonderful recipe I tried from Joyce Goldstein's book Cucina Ebracia: 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 is far subtler than Veal Marsala.
Makes 4 to 6 servings
Prep Time: 15 minutes
Medium 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
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 degree F oven for 20 to 25 minutes, or until hot.
From Italian Slow Cooking
Substitute butternut squash for the acorn squash
Along with tomatoes and potatoes, squash is a recent addition to European cuisines and came from the New World. Squash seeds have been found in ancient Mexican archeological digs dating back to somewhere between 9000 and 4000 BCE. The first European settlers originally thought squash to be a type of melon since they had never seen them before.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.