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braising, stewing mediterranean
Veal Stew Recipe-14142

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I like to prepare all my stew in advance, as doing so gives the flavors a change to blend nicely.  A heavy cast-iron saucepan is ideal for cooking stews, as it allows for slow, even cooking.

Yield: Makes 6 servings
Prep time: 30 Minutes
Cooking time: About 1 1/2 Hours (Mostly Unattended)

Ingredients

  • 3 green bell peppers: cored, seeded and quartered
  • 1/4 cup olive oil
  • 3 pounds boned shoulder of veal trimmed of gristle and fat and cut into 1 1/2 inch pieces
  • Unbleached flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 onions, finely chopped*
  • 2 garlic cloves, finely chopped*
  • One 28-ounce can peeled, imported tomatoes, coarsely chopped
  • 15 black olives, pitted and coarsely chopped
  • 1/2 cup dry white wine
  • 10 sprigs fresh thyme

Directions

Preheat broiler and line a broiler pan with foil.

Place peppers, skin side up on the broiler pan.  Broil close to the heat source (4 inches, approx) until skin is blistered and charred, (6-7 minutes). Wrap the peppers in the existing foil and cool.  The  heat will loosen the skin. Peel the peppers and cut into 1 inch cubes.  Set aside.

Preheat oven to 375 F.

In a large heavy skillet heat the oil over medium heat. Pat veal pieces dry and dredge lightly in flour, shaking off any excess. Saute several pieces of meat at a time, over medium heat until browned.  As the pieces brown, transfer them to a 4-quart heavy bottomed saucepan with a tight fitting cover, or Dutch oven. Then, sprinkle lightly with salt and pepper.  Add remaining ingredients to pan.  Place over medium heat and bring to a boil.  Cover the pan, remove from heat and place in oven. Cook for 1 hour, or until meat is soft, but not falling apart.

Adjust seasoning.

Notes

* If you like, you can chop onions and garlic in a food processor.  Be sure to quarter them first, so that they do not  process to long and become watery.


© 2015 Helen Nash

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and 2 tablespoons of flour.

 

Nutritional Information

Nutrients per serving (% daily value)

481kcal (24%)
122mg (12%)
63mg (106%)
24mcg RAE (1%)
1112mg
81mg
46g
6g
4g
15g
195mg (65%)
1049mg (44%)
6g (32%)
25g (38%)
4mg (22%)
 

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