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Joan's Veal Stew Quite a delicious winter stew. Veal may be replaced by beef or venison. If using venison, marinate the meat overnight by covering with red wine, some juniper berries, garlic and bay leaf.Drain and dredge with flour and proceed as instructed. 2.5 lb veal stew meat cubed seasoned flour ( add salt, pepper, paprika ) 3 tbs olive oil 1 onion diced 2 stalks celery diced 1 clove garlic minced 1 bay leaf 2 cups stock( vegetable, veal or water ) 1/2 cup dry red wine 1 tsp thyme 1 Tbs worchestershire sauce salt and pepper to taste 1 lb frozen mixed vegetables thawed 2 large white potatoes cubed 1 large sweet potatoe cubed Heat oil in heavy duty stockpot and saute onions and celery till softened . Stir in garlic and bay leaf and cook a minute or two longer, push over to side of pot and add the veal which has been dredged in flour and shaken off of excess. Brown meat on all sides. Pour in the liquids and bring to a boil, scraping the bottom of the pot to loosen browned bits. Add the white potatoes, thyme and cover and simmer to a gentle bubble until veal and potatoes are near tender ( about an hour ). Add the sweet potatoes and mixed vegetables and cover and simmer very low another 1/2 to 1 hour until meat is fork tender.Adjust seasoning. Thicken if desired with some flour. Serves 8. Flavor improves when cooled and reheated the following day. Visit the Ross Family Homepage http://www.pipeline.com/~rosskat/ personal & culinary homepage baking primers, recipes, food photos, links and family stuff :)

Veal Stew


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(posted May 1, 1995)

Joan's
Veal Stew

Quite a delicious winter
stew. Veal may be replaced by beef or venison.
If using
venison, marinate the meat overnight by covering with red wine,
some juniper berries,
garlic and bay leaf.Drain and dredge with flour and
proceed as instructed.


2.5 lb
veal stew meat cubed
seasoned
flour ( add salt, pepper, paprika )
3 tbs
olive oil
1
onion diced
2 stalks
celery diced
1
clove garlic minced
1
bay leaf
2 cups
stock( vegetable, veal or water )
1/2 cup
dry red
wine
1 tsp
thyme
1 Tbs worchestershire
sauce
salt and pepper to taste
1 lb frozen mixed vegetables thawed
2 large white potatoes cubed
1 large
sweet potatoe cubed

Heat oil in
heavy duty stockpot and saute onions and
celery till softened .
Stir in
garlic and bay leaf and cook a minute or two longer, push over to
side of
pot and add the veal which has been dredged in flour and shaken off
of excess.
Brown meat on all sides. Pour in the liquids and bring to a boil,
scraping the bottom of the
pot to loosen browned bits. Add the white
potatoes,
thyme and cover and simmer to a gentle bubble until veal and
potatoes are near tender ( about an hour ). Add the
sweet potatoes and
mixed vegetables and cover and
simmer very low another 1/2 to 1 hour until
meat is fork tender.
Adjust seasoning. Thicken if desired with some flour.
Serves 8. Flavor improves when cooled and reheated the following day.
Visit the Ross Family Homepage
http://www.pipeline.com/~rosskat/ personal & culinary homepage
baking primers, recipes, food photos, links and family stuff :)



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