Savory Veal Stew
Ingredients
| 2 lbs of veal roast cut into 1 and 1/2 inch cubes | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 4 tbs butter | ||
| 1 onion, chopped | ||
| 1 carrot, cut into discs | ||
| 1 stalk of celery, chopped | ||
| 2 cloves garlic minced | ||
| 1/4 cup flour | ||
| 1 and 1/2 cups of chicken stock | ||
| 1/2 cup dry white wine | ||
| 2 bay leaves | ||
| 2 tbs olive oil | ||
| 1 cup of coarsely chopped tomatoes | ||
| 1 tbs chopped parsley, chopped | ||
| 2 tsp thyme | ||
| 1 tsp rosemary | ||
| 10 whole shallots peeled | ||
| 1 cup pitted ripe olives | ||
| Fresh parsley for garnish |
This is a savory comforting stew with deep flavor.
- Salt and pepper the meat and brown in a stock pot with a little oil and melted butter.
- Add the chopped onion, garlic, celery and carrots.
- Cook over medium heat until the onions are translucent.
- Sprinkle flour over mixture and cook until lightly browned.
- Add the stock and bring the mixture to a boil.
- Add the bay leaves.
- Reduce the heat to simmer and add the thyme, rosemary, parsley, tomatoes and whole shallots.
- Cover and simmer for 1 hour.
- Add the olives and serve.
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