This is what I am making for Shabbos.

4 tablespoons olive oil
4 tablespoons margarine
2 pounds veal stew
Flour for dredging
1 (8 ounce) package sliced mushrooms
1 green pepper, thinly sliced
1 onion, sliced
1 tablespoon oregano
½ teaspoon allspice
¼ teaspoon dried red pepper
1 cup dry Marsala wine
2 teaspoons minced garlic
1 cup chicken broth

Heat oil and margarine over medium-heat heat in a Dutch oven.  Dredge veal stew in flour and brown in pot.  Add mushrooms, pepper, onion and spices.  Sauté for 5 minutes.  Stir in wine and garlic and bring to a boil.  Boil for an additional 5 minutes. Add chicken broth and bring to a boil again.  Reduce heat and simmer until veal is tender – about 1-1/2 hours. Best served over rice.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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