Quick ‘n Easy Veal Stew

adapted from http://allrecipes.com/recipe/veal-stew-2/

Prep time:  15 minutes, 15 minutes   Cook time:  3 hrs

vealstew_recipeThis past weekend we decided to try out a cheater recipe found online, with a Market twist.

The only ingredients we couldn’t get at Market were the onions, garlic and white wine.  Next year with Belluz Farms’ new storage capabilities in play we may be telling a different story, but their stock of onions and garlic have run out.  We turned to our own cellar for those ingredients, and went to the LCBO for a bottle of Ontario white wine, but everything else we were able to get at the Dove on Saturday.

Start with a Dutch oven on the stovetop; preheat the oven to 300.  You could also use a Crockpot for this, but you’ll want to start with a frying pan on the stovetop in order to brown the meat and onions.

Prime your pot with a little olive oil over medium heat.  (You don’t have to use the flavoured oil for this part.)

Brown your veal cubes while coarsely chopping your onions; add the onions once the veal has browned on all sides.  Chop the garlic fairly coarsely and add it as the onions are just becoming soft.  Add about a cup of white wine before the garlic can brown and become bitter.  Stir; add about half the jar of Chino’s pasta sauce.

vealstew_cookedChop your carrots and potatoes into large bite-sized cubes and add to your pot; stir again.  The sauce should be fairly liquid; add more sauce and wine (2 parts sauce to 1 part wine) if needed.

Cover and bake in the oven for approximately 3 hours at 300 degrees, or in your Crockpot on Low.  Drizzle about a tablespoon of Superior Olive Oil’s Italian Herb olive oil over each serving and enjoy with crusty bread.

 

Ed’s Note:

Although it wasn’t a fail, our Veal Stew shared the oven for the first hour with some cookies baking at 375.  This reduced the liquid in the pot faster than it was supposed to and our final product was thicker than we’d expected, with some brown caramelization of the sauce around the outside of the pot.

Rather than a liquid consistency, our sauce ended up more like pasta sauce, which seemed a little odd with potatoes but actually turned out to be a really nice combination.  We drizzled a little Superior Italian Herb Olive Oil over each serving to add a fresh, herby flavour to the dish.  Even overcooked a little it was a tasty meal, and very easy to make.  The leftovers were great the next day!

 

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