Veal Stew

Recipe Ingredients

4 lbs	1816g / 64oz	Veal shoulder - cut 2" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Olive oil
1		Onion - diced
2		Garlic cloves - minced
2		Carrots - sliced
2		Celery stalks - sliced
1 cup	237ml	Dry white wine
3 cups	711ml	Veal or chicken stock
1 cup	62g / 2.2oz	Tomato - chopped (large)
1 tablespoon	15ml	Tomato paste
2		Bay leaves
10		Black peppercorns
4 sections		Parsley
8 sections		Thyme, tarragon or oregano
4		Long marjoram sprigs or 1 tspn dried marjo
1 tablespoon	15ml	Dried thyme, tarragon or oregano
10		Pearl onions

Recipe Instructions

Season veal on both sides with salt and pepper. In large, heavy pot or casserole, heat oil and cook veal until well-browned on all sides. Add onion and garlic and cook until soft, about 5 minutes. Add carrots and celery and cook 5 minutes. Add wine and simmer 2 minutes. Add stock, tomato and tomato paste and bring to boil.

Combine bay leaves, peppercorns, parsley, thyme, marjoram and dried thyme in piece of cheesecloth; tie with string and add to pot. Cover and bake at 350 degrees until veal is tender, about 2 hours and 30 minutes.

While veal is cooking, place pearl onions in mixing bowl and cover with boiling water. After 5 minutes, pour off water and peel onions. Add to stew.

Remove cheesecloth bag just before serving in soup bowls. This stew can be prepared a day ahead and will taste even better because the flavors have had longer to meld.

This recipe yields 8 to 10 servings.

Each of 10 servings: 266 calories; 405 mg sodium; 117 mg cholesterol; 12 grams fat; 6 grams carbohydrates; 29 grams protein; 0.54 gram fiber.

Source:
The Los Angeles Times, 09-08-1999

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