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!

Veal Stew with kale

Now that the chillier days have arrived, soups and stews are regular fare on my menu, and veal stew is right up there as one of our favorites. An easy dish to prepare and when slow cooked the veal just melts in your mouth. You can add whatever vegetables you prefer. Sometimes I add more.. sometimes less. It all depends on how many I want to feed :o)



2 onions, chopped
2 ribs celery, diced
3 carrots, sliced
3-4 large potatoes, peeled & cubed
4 garlic cloves, finely minced
1 tsp.thyme
sea salt
ground black pepper
2 lbs. boneless lean veal shoulder, trimmed of fat and cut into bite sized pieces
2 tbsp. olive oil
a bit of fresh rosemary
1/2 cup pinot grigio
1 (28 oz) can peeled whole Italian plum tomatoes, drained and coarsely chopped
greens of choice: I add approx 1 cup fresh spinach or kale, torn
2 cans reduced-sodium chicken broth
¼ cup ditilani pasta -*opt
1/4 cup coarsely chopped fresh Italian parsley

In a large sauce pan, brown veal cubes, onion and celery in olive oil over medium high heat. Reduce heat to medium and add Italian parsley, rosemary, garlic, sea salt & pepper. Saute until garlic is tender, but not browned., about 5 minutes. Pour in white wine. Add diced carrots and plum tomatoes. Simmer for 20 minutes. While simmering, peel and dice potatoes and add to the pot along with 2 cans low sodium chicken broth. Add fresh spinach or kale Allow stew to simmer covered, for 45 minutes or until potatoes are tender. Serve warm with lots of garlic bread. Enjoy!