Veal Stew
A comforting meal on a cold evening. Relatively easy to put together. It simmers for about an hour and a half. Time to sit by a fire, sip your favorite beverage and smell the aromas filling the house. Serve with a side salad or a beautiful artisan bread, lightly warmed.
Veal Stew
A comforting meal on a cold evening. Relatively easy to put together. It simmers for about an hour and a half. Time to sit by a fire, sip your favorite beverage and smell the aromas filling the house. Serve with a side salad or a beautiful artisan bread, lightly warmed.
Cooking Instructions
- 1
Chop up the onions, celery, crush garlic, salt and pepper and set aside.
- 2
In a large Dutch oven over medium heat, add oil. Let oil heat up. Add vegetables.
- 3
Cube meat and season with some of the salt and pepper. I season in layers. Toss in garlic powder, rosemary and flour.
- 4
Make sure meat is evenly coated and shake off excess flour.
- 5
Add meat to sauteed vegetables. Saute until meat starts to brown. Scrap up the bits on the bottom of the pan. Add in the tomato paste and cook 1 minute. Then add wine.
- 6
Deglaze pan with wine and again scrap up the bits on bottom of the pan. Cook 2 minutes to cook off the alcohol.
- 7
Add fire roasted tomatoes, vinegar, broth and potatoes. Add rest of salt and pepper.
- 8
Stir, then cover and bring heat down to a simmer. Simmer 1-1/2 hours. Potatoes, meat and vegetables should be tender.
- 9
Uncover and toss in fresh parsley. Serve and enjoy!
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