VEAL STEW

Veal Stew image

This stew is absolute comfort food marinating the richness of a full-bodied red wine with rosemary, garlic and veal. This winning combination results in a hearty stew ideally served over egg noodles.

Provided by Chef mariajane

Categories Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs veal shoulder, cubed
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
6 bay leaves
2 sprigs fresh rosemary
4 garlic cloves, peeled (2 minced, 2 sliced)
1 1/2 cups dry full-bodied red wine
2 tablespoons all-purpose flour
2 tablespoons canola oil
6 anchovy fillets
1/2 cup black olives, pitted
2 (398 ml) cans plum tomatoes

Steps:

In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
Serve over egg noodles with a side salad.

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #casseroles #main-dish #beef #oven #stove-top #dietary #one-dish-meal #veal #meat #equipment #4-hours-or-less