Veal Stew

What a way to ring in the new year, our first nor'easter. But after all the shoveling is done, there's nothing like coming into a warm kitchen, with dinner nearly done. I am pretty partial to veal, so if I had to choose between beef, pork and veal, I would always choose the latter. As we are snowed in today, it was a good day to make some herbed focaccia rolls and a pot of veal stew.



Veal Stew

2 TBLS olive oil
2 TBLS butter
1 1/2 lbs veal stew meat, cubed
1 medium onion, diced
2 garlic cloves, minced
2 carrots. sliced
3 potatoes, cut
1/2 cup fresh green beans, diced
3/4 cup white wine
4 plum tomatoes, diced
1 cup crushed tomatoes
2 cups vegetable broth
1/4 tsp thyme
1 couple of bay leaves
sea salt & ground pepper

Heat the olive oil and butter and saute the garlic, and onions until just tender. Add the cut veal pieces and brown lightly. With a slotted spoon, remove all from pan and set aside. To the pan drippings, add wine and bring to a simmer. Add the tomatoes, potatoes,green beans and simmer ten to fifteen minutes. Add in the vegetable broth, thyme, sea salt & lots of ground pepper and return the veal mixture to the pot. Half cover the pan and slowly simmer for 20-30 minutes more.



Warm Focaccia Rolls



This stew may be served over rice, but we like it served over polenta along with some crusty bread. Keep warm & enjoy!