Cookstr.com

Veal Stew

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Makes6 servings

Preparation Time30 min

Preparation Time - Text30 minutes

Cooking Methodbraising, stewing

CostModerate

Moderate

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

Mealdinner

Taste and Texturegarlicky, juicy, meaty, winey

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

Instructions

  1. Preheat broiler and line a broiler pan with foil.

  2. 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.

  3. Preheat oven to 375 F.

  4. 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.

  5. Adjust seasoning.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password