SPRING VEAL STEW

Spring Veal Stew image

This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't take long to dry out. Stewing it for 15 to 20 minutes (sometimes even less) with a little splash of white wine is all it takes. Add the peas at the end, and cook until they're tender and warm - you don't want to cook all the flavor out of them, especially if they're fresh.

Provided by Mark Bittman

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 1/2 to 2 pounds veal cubes, no side larger than 1 1/2 inches
1 sprig fresh tarragon, or 1/2 teaspoon dried tarragon
1 pound spring onions or shallots, peeled (if large, trimmed and halved), or scallions, each cut in 2 or 3 pieces
Salt and freshly ground black pepper
1/2 cup white wine or water
1 cup fresh shelled peas, snow peas or frozen peas

Steps:

Put a 12-inch skillet over high heat, and a minute later add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 30 to 40 minutes, or until the veal is tender.
Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 895 milligrams, Sugar 5 grams, TransFat 0 grams