MOROCCAN VEAL STEW

MOROCCAN VEAL STEW image

Yield 4-6 servings

Number Of Ingredients 16

1 cup Madeira, Marsala, or other sweet wine
1 tbsp dried oregano
1 tbsp sweet Hungarian paprika
1 very large garlic clove, or 2 small
1 cup light brown sugar
1/4 cup lemon juice (from one very juicy, thin-skinned lemon)
2 pounds boneless veal (preferably humanely raised) cut into 1-1/2" cubes
flour for dredging
1/4 cup olive oil
1 cup beef broth
3/4 cup water
1 large onion sliced
2 medium carrots, sliced thinly on the diagonal
1 small head fennel, sliced
2 medium yams, peeled and cut into 3/4" cubes
12-16 dried Calmyrna figs, stems cut off, halved

Steps:

Combine first 6 ingredients in food processor and blend. Dredge veal in flour and brown in the olive oil in two batches, in 4-5 quart Dutch oven. Remove to plate. In same pan, sauté the onions, fennel, and carrots until softened and slightly browned, deglazing the brown bits from the veal with 1/4 cup of the water. Add the Madeira mixture, beef broth, remaining 1/2 cup water, veal, yams, and figs, and bring to a simmer. Bake in 375 oven for one hour, until veal and yams are quite tender. Remove solids to an oval or rectangular casserole, reduce sauce over medium high heat until thickened and glossy, and pour over the meat and vegetables. May be served immediately or refrigerated overnight and reheated. Serve over egg noodles lightly tossed with butter and parsley.