Veal Stew

This recipe came to be after I saw a sale for veal stew meat at the local Italian grocery store.  First I made veal stock, the recipe is on this blog, then I made this delicious stew.  The recipe is here as a guide for you as items are easily swapped out.  If you do not have veal stock, use chicken stock or beef stock.  The vegetables in this recipe are based upon what I had in my fridge.  If you do not have leeks, use onion; if you do not have parsnips, add extra carrot; if you do not have baby Bella mushrooms, use white button and; if you do not have white wine, use red wine or just add extra stock.  This stew is hearty and warming on a cold winter day.  Enjoy.

Makes 3 quarts of stew.  Serves 6-8.

Ingredients:

2.5 lbs veal stew meat, cubed

1/2 cup flour

Salt

Pepper

8 TBS olive oil

2 large carrots, diced

3 large celery stalks, diced

1 small parsnip, diced

8 oz. baby Bella mushrooms, cut into quarters, stems removed

3 garlic cloves, minced

1 1/2 cups white wine, I used Chardonnay 

1 14 oz can diced tomatoes 

2 cups veal stock

2 Bay leaves

5 fresh thyme sprigs or 2 tsp dried thyme

2 TBS fresh parsley, minced, or 2 tsp dried parsley

Here's how:

Heat a large Dutch oven or large soup pot on medium heat on the stove.

Meanwhile, put the flour, 1 tsp salt and 1/2 tsp pepper in a zip top bag or a bowl.

Dredge the meat in the flour.  

Add 2 TBS olive oil to the Dutch oven and brown the meat in three batches.  Brown on all sides.  Add 2 TBS of oil to each batch.

Remove the meat after each batch and set aside in a plate or in a bowl.  

Add the last 2 TBS of oil to the pot and add the carrots, celery, parsnip, mushrooms, and leeks.  Sauté for 5 minutes, scraping the bottom as you do it to loosen any meat bits from browning the meat.

 Add the garlic and sauté for 1 minute.

Add the wine and use a wooden spoon to loosen the rest of the brown bits on the bottom of the pot.  Cook 2 minutes until almost all the wine has evaporated.

Add the stock and tomatoes. Stir it all in. 

Add the meat and stir it in. Make sure it is all covered by the liquid.

Add the Bay leaves, thyme, parsley, 1 tsp salt and 1/2 tsp pepper.

Stir it all in.

Bring the pot to a simmer, reduce the heat to a simmer and put the lid on the pot.

Cook for 2 to 2.5 hours until the meat is tender.  Remove the lid after 1 hour.  Do not over cook the meat or it will dry out.  Once the meat is tender and can be pulled apart easily, it is done.

Remove the Bay leaves and thyme stems.

Eat and enjoy now, place in the fridge for up to three days or freeze up to 6 months.