Veal Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds veal stew meat, well-trimmed and cut into 2 inch pieces, salt and pepper to taste
1/4 C flour
6T olive oil
2 medium onions, chopped
2 red bell peppers, cored, seeded and coarsely chopped
4 garlic cloves, chopped
1 1/2 C dry red wine (use wine that you would drink, it's better this way)
1 C chicken broth
1 bay leaf
1 T chopped fresh thyme
1 can (28 oz) whole tomatoes
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Directions: |
Directions:Pat meat dry, sprinkle with salt and pepper. Toss it with flour, shaking off the excess. in a large flameproof casserole, heat 2T of the oil. Brown the meat in batches until it is golden on all sides. Use a slotted spoon to transfer the meat to a large plate. Continue browning, adding more oil as necessary.
Without wiping out the pan, add 2 more T oil and cook the onions over moderate heat for 8 minutes or until they soften.
Add the red peppers and cook, stirring, for 5 minutes more. Stir in the garlic and cook for about 30 seconds. Pour in the wine (and a glass for yourself) and cook for 5 minutes, scraping the bottom of the pan. Return the veal and any juices in the plate to the pan. Stir in the stock, bay leaf, thyme, and tomatoes, breaking up the tomatoes with the edge of a spoon. Add salt and pepper. Bring to a boil, lower the heat, cover the pan and simmer gently for 1 to 1 1/2 hours or until the veal is very tender. Add more salt and pepper to taste. Discard the bay leaf. Spoon the stew into large shallow bowls and serve at once with polenta or mashed potatoes. (Or a big ole loaf of crusty bread) |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 - 1/2 hours |
Personal
Notes: |
Personal
Notes: This stew comes to our cookbook via one of my best gal's mom. Which means that we could classify this under an Italian ethnicity, but I chose not to!
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