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Recipe by Chaia Frishman

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

Meat Meat
Easy Easy
8-10 Servings
Allergens

No Allergens specified

7 Hours, 30 Minutes
Diets

Ingredients

Stew

  • 2–3 tablespoons Tonnelli Avocado Oil (or any neutral oil)

  • 1 and 1/2 cups chopped onion

  • 2 cups peeled and chopped butternut squash

  • 2 cups chopped acorn squash

  • 2 pounds (910 grams) flanken (I did half bone-in and half boneless)

  • 1 and 1/2 cups chopped carrots

  • 2 and 1/2 cups chopped yellow potatoes


Wine Pairing

Château Signac Côtes-de-Rhône

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.

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.

Credits

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

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

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