Tuesday, December 20, 2011

Veal Stew with Vegetables

This was my first stew ever, and I think it turned out pretty good! Although, next time I'll cook the beans for slightly longer, and maybe add a bit less Italian seasoning. Otherwise: all good! I used to think eating veal was wrong, because it's a baby cow, but this week is was on sale and I remembered it was tasty. So voila: the grocery-store circular has determined my eating habits. Bring on the baby cow! This recipe makes 4 servings.

1 pound cubed stewing veal
1 398ml can of fire-roasted diced tomatoes
2 cups chicken stock
1/2 cup white wine
2 shallots, sliced and cut into strips
2 cloves of garlic, diced or minced
2 large carrots, peeled and thinly sliced
10 mushrooms, cut into eighths
handful of green beans, trimmed and cut into pieces
1/2 cup all-purpose flour
1/4 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 teaspoons and 1 teaspoon vegetable oil, divided

you'll also need:
large pot with lid
heat-proof stirring spoon
mixing bowl
sharp knife
2 bowls

1. mix the flour and pepper together in a mixing bowl.
2. prepare the veal by removing excess fat and cutting into pieces (if they aren't already small enough). Dump the veal pieces into the flour mixture, and toss to coat. Set aside.
3. add 2 teaspoons of the vegetable oil to the pot. Over medium heat, cook the shallots and garlic, stirring frequently. When the shallot has softened and the garlic started to brown, remove them from the pot and set aside.
4. add the remaining teaspoon of oil to the pot and brown the veal, shaking off excess flour and turning it with tongs. (you'll probably want to turn the fan on). Don't crowd the meat: this will probably take 2 batches. When it's browned on all sides, remove the meat from the pot.

5. add some of the chicken stock to the pot and deglaze it, scraping the bits off the bottom. Add the rest of the stock, the wine, the veal, and the shallots and garlic. Add the tomatoes with their liquid, and the basil, thyme, Italian seasoning, and salt. Stir well. Bring just to a boil, then reduce the heat to a simmer.
6. simmer (beginning with the lid off) for a total of 1 hour and a half, plus 5 minutes, stirring occassionally.
7. when there's 40 minutes of cooking time remaining, add the carrots. Stir in, and keep simmering with the lid off.
8. with 15 minutes remaining, add the green beans and mushrooms (next time I'll add the beans at 20-to). Stir, and cover the pot with the lid. Peek in once or twice and stir.
9. after the hour-and-a-half, remove the lid and simmer for an extra 5 minutes.
10. if you don't find the stew sauce is thick enough, thicken it with beurre manie, a mixture of equal-parts room-temperature butter and flour that have been kneaded together (or mashed together with a spoon until incorporated). I used 1/2 tablespoon of each. Let it go another 3 to 5 minutes so it can do its thing. Remember: extra butter will (probably) never harm your stew.
11. serve the stew with a nice bread, or over noodles. It also makes great leftovers.

I made this recipe up.

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