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Basic Veal Stew

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(Feeds 4)

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.

Classic Beef Stew

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(Feeds 6)

Ingredients

  • 2-2 1/2 lbs beef chuck chunks
  • 2 tbsp olive oil, 1clove crushed garlic
  • 1 tbsp minced garlic, 3 large onions cut up
  • 3 tbsp flour
  • 2 cups beef stock
  • 1 cup red wine
  • 1 bay leaf
  • 1 tsp fresh thyme leaves (sub dried thyme if needed)
  • 5 large potatoes–peel and cut into chunks
  • 5 large carrots cut up
  • 1 cup frozen peas
  • Salt and pepper to taste

Directions

Heat a large deep skillet for which you have a cover at med. high…add the oil and crushed garlic clove then stir for 1 minute…remove and discard the garlic…add the beef chunks a few at a time. Turn them so they brown on both sides. Keep adding…Season the beef with salt and pepper as it cooks…remove the beef with a slotted spoon when it is browned. Spoon out the fat from the pan as best as possible…Turn down the heat to medium. Add the onions, stirring, until they soften…Add the flour and cook, stirring, for another couple minutes…Add the beef stock, wine, thyme, bay leaf and the beef chunks. Turn down the heat to low and cover. Let it cook for 30 minutes…Uncover the pan. The mixture should be soupy. Add the carrots, potatoes and turn up the heat to bring it back to a boil. Now turn it back down and cover. Leave alone for at least a half hour. At this point see if the beef and veggies are tender. Cook until they are. Add more salt and pepper during this process if necessary…Add the minced garlic and peas. If the stew is too soupy, remove the cover and turn up the heat until some of the excess liquid has boiled off. If the consistency is good, let sit covered until the peas are heated. When peas are finished, serve and enjoy.

If you want to make the stew but not serve it right away, remove the beef and vegetables from the liquid. Place the beef and veggies in one container and the liquid in another. When ready to serve, place back in the skillet, cover and heat.