Herbed Veal Stew


  • 1 tbs olive oil
  • 3 tbs butter
  • 2 cup fresh mushrooms, sliced
  • 2 cups, 1/2 inch strips Italian sweet frying peppers
  • 2 lbs boneless stewing veal, cut into 1 inch cubes
  • 1 tbs olive oil
  • 1 medium onion, chopped
  • kosher salt and black pepper to taste
  • 2 cloves garlic, minced
  • 1 tsp dried tarragon
  • 1 medium ripe tomato, chopped
  • 1/2 cup dry white vermouth
  • 1 tbs flour
  • 2 tbs parsley, finely chopped
  • In a large saucepan or dutch oven heat 1 tbs olive oil and 1 tbs of butter over moderate heat.
  • Add mushrooms and peppers and saute’, stirring for a few minutes.
  • Remove mushrooms and peppers from the pan and set aside.
  • Dry the veal cubes with paper towels.
  • In the same pot heat 1 tbs olive oil and 1 more tbs of butter over high heat. Add onion and saute’, stirring for about 30 seconds.
  • Add the veal cubes and brown on all sides.
  • Season with salt and pepper, then add the tarragon, tomato and vermouth.
  • Mix well and bring to boil.
  • Cover pot and and reduce heat to a simmer.
  • Simmer for 1 and 1/2 to 2 hours or until the veal is tender.
  • Add the reserved mushrooms and peppers and cook, covered for 10 minutes more.
  • Remove the meat and vegetables from the pot with a slotted spoon and set aside.
  • Keep the sauce simmering over low heat.
  • In a small pot melt 1 more tbs of butter over moderate heat for about 2 minutes. Add parsley and mix well.
  • Mix the flour with 2 tbs of water,  then add to the simmering sauce and whisk until well blended and smooth.
  • Return the meat and vegetables to the sauce and cook, stirring over moderate heat until just heated through.

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