VEAL STEW WITH DILL

Veal Stew with Dill image

Yield makes 4 servings

Number Of Ingredients 9

1 1/2 pounds boneless veal shoulder, cut into roughly 1 1/2-inch chunks
4 shallots, peeled
8 to 12 very small new potatoes
Salt and freshly ground black pepper
2 carrots, cut into roughly pea-sized bits (optional)
1 cup shelled fresh or frozen peas
8 scallions, roughly chopped (optional)
1/2 cup snipped fresh dill for garnish, or more to taste
Lemon wedges for serving

Steps:

Put the veal in a broad skillet over high heat; sear, undisturbed, for about 4 minutes, or until the underside is nicely browned (don't worry if not all of the pieces brown). Stir, then add the shallots and potatoes. Cook for another couple of minutes, then add salt, pepper, and 1 1/2 cups of water. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck. Turn the heat to low, cover, and simmer for about 45 minutes, stirring once or twice during that period.
Uncover and add the carrots if you're using them; stir once, recover, and simmer for about 15 minutes more, or until the veal and potatoes are tender.
Uncover and add the peas and scallions if you like. Raise the heat if necessary to boil away excess liquid. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.