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.
* 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.
Preparation Time30 min
Preparation Time - Text30 minutes
Cooking Methodbraising, stewing
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, kosher, lactose-free, low carb, peanut free, soy free, tree nut free
Taste and Texturegarlicky, juicy, meaty, winey
- 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
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.
2016 Helen Nash