Basic Veal Stew

Posted by on Feb 3, 2012 in Blog, Recipes, Veal | No Comments

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Ingredients

2 lbs Veal Shoulder/Chuck
3 tbsp olive oil
1 cup diced onion
1 tsp minced garlic
1 cup white wine (you can sub veal stock or beef stock)
2 cups cored/chopped tomatoes (use canned)
1 bay leaf
1/2 tsp dried thyme
1 cup pitted black olives
Salt and pepper

Directions

Place a large skillet over medium high heat for a few minutes…Add two tbsp olive oil. One minute later add the veal chunks and brown…remove the veal when it is browned on all sides…clean the skillet removing all liquid. Lower the heat to medium and add the remaining olive oil and onions. Stir them occasionally until soft (5-10 minutes)…Add the garlic and cook for one minute…Add the wine or stock, some salt and pepper and bring the liquid to a boil and leave for one minute…Add the tomatoes, bay leaf and thyme and reduce heat until mixture is simmering…return the veal chunks and turn the heat to low. Cover and allow to cook until the veal is tender. Stir occasionally. This should take around 45 minutes. Add the olives (you don’t have to use them if you don’t like them). Taste and season according to personal preference.

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