Sadly, the crockpot is one of those kitchen appliances I just had to have and hardly ever use. I have a few things I like to make in there, but there just don’t seem to be enough appealing recipes. However, when I found this recipe while searching for ways to use a package of veal stew meat, I immediately remembered the busy day I had coming up and thought this would be a perfect recipe to adapt to the crockpot.
This meal was super easy to prepare the night before, and then just plug in the next morning before work. The vegetables and meat cooked wonderfully, and the marsala wine added such a nice background taste. I omitted the olive oil, since the onions were going right into the crock and the veal had plenty of it’s own fat to brown in; I also increased the amount of squash. This was a great dinner to come home too, and my husband even prepared the salad, so I was completely off the hook!
Veal and Butternut Squash Stew, adapted from Cucina Ebraica: Flavors of the Italian Jewish Kitchen
2 large onions, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal for stew
Salt to taste
1 cup Marsala or other sweet wine
1 1/2 lb butternut squash, peeled, seeds and fibers removed, cut into 1/2-inch cubes
1 1/2 cups meat or chicken broth, or as needed
Freshly ground black pepper and salt
Place onions, garlic, rosemary, and squash in crockpot. In a skillet over medium-high heat, brown veal pieces for several minutes on each side, seasoning with salt and pepper. Remove from pan, leaving fat behind, and place in crockpot. Pour liquids over meat and vegetables. Cook for 8 hours on low.
Makes 4 servings. Per serving (calculated based on the amounts I used):
Total Fat: 4.6 g
Cholesterol: 142.9 mg
Sodium: 735.6 mg
Total Carbs: 30.9 g
Dietary Fiber: 1.0 g
Protein: 36.9 g