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!
