VEAL VEGETABLE STEW

Veal Vegetable Stew image

Provided by Chef mariajane

Categories Stew

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons all-purpose flour
1 teaspoon salt, divided
1 teaspoon freshly cracked pepper, divided
1 lb stewing veal
2 tablespoons olive oil
2 cups onions, chopped
1 cup celery, chopped
1 cup leek, chopped
2 garlic cloves, smashed
2 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
1 cup dry red wine
2 cups veal or 2 cups chicken broth
2 large carrots, cut into 1-inch pieces
2 parsnips, cut into 1-inch pieces
1 cup rutabaga, cut into 1-inch pieces
1/4 cup fresh parsley, chopped

Steps:

Preheat oven to 325°F.
In a bowl or resealable bag toss flour and half the salt and pepper with veal until completely coated. In large Dutch oven, heat oil over medium-high heat. Brown veal on all sides, about 5 minutes. Using tongs, transfer veal to plate. Stir in onion, celery and leeks, cookin until vegetables are tender and starting to brown, about 8 minutes.
Stir in garlic, remaining salt and pepper, bay leaves, thyme and rosemary. Deglaze pan with wine, scraping up any brown bits from the bottom of the pan. Stir in broth and return veal to pan. Bring to a simmer.
Cover and transfer to oven for 1 hour. Add carrots, parsnips and rutabaga, stirring to combine. Cover and return to oven until vegtables are tender and veal is fork tender, about 1 hour.

Nutrition Facts : Calories 458.2, Fat 16.1, SaturatedFat 4.5, Cholesterol 129.2, Sodium 768.1, Carbohydrate 33.6, Fiber 6.5, Sugar 11.8, Protein 34.1