Heat oven to 425 F. Peel and cube squash, cleaning out the seeds in the process. Bake squash in an open oven-proof casserole dish in 5 tblsp extra virgin olive oil for 40 minutes. Place cooked squash in crockpot.
Season meat with seasoning mix. Please use salt despite it being kosher meat - it needs it. Sere meat over medium heat in a few tablespoons of extra virgin olive oil until all sides of the pieces are browned. Remove meat to the crockpot.
Peel and dice the celery root, onion and carrot and season with salt and pepper. In the same pan you sered the meat, saute the celery root, onion and carrot until onion is clear and a touch caramelized. Remove to the crockpot.
Dice tomatoes and garlic and add to the crockpot. Add broth and cloves to the crockpot. Stir well, cover and cook on high for 4 hours, or on low for 6 - 8. Check periodically to make sure that there's enough liquid. Add water in 1/4 cup increments if the stew seems dry. Serves 8 - 10.
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