Veal Stew
By Yankee Magazine|Sep 18 2007|
Serve this aromatic stew with garlic bread and a cucumber salad.
Yield
Serves 6
Ingredients
1 teaspoon oil
1 pound veal stew meat, cubed
1 onion, peeled and chopped
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons tomato paste
1 tablespoon lemon juice
3 cups chicken stock
1 teaspoon oregano
1/2 teaspoon rosemary
2 potatoes, peeled and quartered
8 small white onions, peeled
4 carrots, peeled and sliced
2 stalks celery, sliced
1 teaspoon chopped parsley
Salt and pepper to taste
Instructions
Heat oil in Dutch oven and brown veal evenly on all sides. Add onion and garlic. Cook 5 minutes. Add wine, tomato paste, lemon juice, stock, oregano, and rosemary and stir until smooth. Cover and simmer 35 minutes. Add remaining ingredients and simmer, covered, 20 minutes or until vegetables are tender. Season with salt and pepper.
