Veal Stew With Tomatoes And Peas

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless shoulder of veal
1/2 cup	118ml	Olive oil
2		Garlic cloves - mashed
3/4 cup	46g / 1.6oz	Flour
1/2 teaspoon	2.5ml	Dried marjoram
		Salt and pepper - to taste
1 cup	237ml	Dry white wine
1 tablespoon	15ml	Chopped fresh parsley
1		Bay leaf
14 oz	397g	Tomatoes - (1 can)
		(or 2 large tomatoes, seeded and chopped)
1 cup	237ml	Fresh peas
		(or 10 ounces frozen small peas, thawed)

Recipe Instructions

Cut the veal into cubes for stewing.

Place the oil in a large stew pan, add the garlic, and brown gently. Discard the garlic.

Spread the flour on waxed paper. Dip the pieces of veal in the flour, coating them on all sides. Shake off the excess flour.

Add the veal to the pan with the marjoram, salt, and pepper. Over medium-high heat, brown the veal thoroughly on all sides. When the meat is well browned, add the wine, parsley, and bay leaf. Cook slowly until the wine evaporates.

Add the tomatoes, enough warm water to cover the meat, and more seasonings as needed. Stir gently, scraping up any residue on the bottom of the pan. When the tomato sauce begins to boil, cover the pot and set the heat to simmer. Cook slowly until the veal is very tender, about 1 hour.

When the veal has been cooking for about 45 minutes, add the peas and adjust seasonings for taste. More water may be added during cooking time if necessary. Remove the bay leaf before serving. This recipe serves 4.

Source:
THE NORTH END ITALIAN COOKBOOK by Marguerite Dimino Buonopane (c) 1975, 1987, 1991 - Globe Pequot Press, Chester, CT - 192 pages - $9.95 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest

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