Three-Squash Set-It-And-Forget-It Chol Hamoed Stew

Chaia Frishman Chaia Frishman
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A soup that eats like a meal is my kinda soup. I was skeptical when
Chanie suggested I try different winter squashes for a Pesach stew. But let’s face it, we always buy our spring clothing for Yom Tov, and it’s usually too cold. The produce aisle doesn’t switch over that fast.
I normally add honey
to cut the acidity in the tomato for my stews, but the sweetness of these gourds met the brief very well. Enjoy this very versatile dish.

7h 30m 8-10
Easy Gluten Free No Refined Sugar Passover Meat

Directions

  1. Heat oil in a Dutch oven, cast-iron pot, or regular stainless-steel pot. Sauté onion, butternut squash, and acorn squash for 10 minutes.

  2. Add meat and brown on each side. Add carrots and sauté for a few minutes, then add potatoes, wine, stock, salt, tomato paste, and garlic. Add zucchini last. Transfer to a Crock-Pot and cook on high for seven to eight hours.

Credits

Tips:
“High” may be different on every Crock-Pot. In the Dutch oven, the squash cooks down a lot, making it thicker and
gravy-ish. In the Crock-Pot, the water evaporates faster. Adding more water makes the meat fall off the bone and the
stew delish but definitely soupier.

Notes:
You can leave it all in the Dutch oven and cook on low for three to five hours, but don’t leave it on the stove when you’re not home, in case the liquid boils out.

Description:
Styling and photography by Chay Berger.
Food prep by Leah Hamoui.

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