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Recipe: Delicious Veal Stew

This is a wonderful stew… made from veal… the tomatoes and the orange zest and juice add a terrific flavor that sets this stew apart from others.

The bouquet garni is easily made… using a piece of cheesecloth and tied with string. To make it, lay out a small piece of cloth and put 1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley (include the entire piece with the stalk) and 1 stalk of celery including the leaves, cut into small chunks) on the cloth, pull the sides up like a little sack and tie it securely with a small piece of string.

Serve this stew with creamy mashed potatoes and a small salad, maybe a crusty bread… and you have a truly special meal.

Bon Appetit!

Veal Stew Recipe:

All you need:

3 pounds boneless veal shoulder, cut into 1 ½ inch pieces
1 cup of flour
1 teaspoon garlic powder
½ teaspoon ground pepper
1 teaspoon salt
2-3 tablespoons olive oil
4 or 5 shallots, finely chopped
2 garlic cloves, very finely chopped
1 ¼ cups dry white wine
1 can (14.5 oz) diced tomatoes (I use Delmonte diced tomatoes with garlic and onion)
1 tablespoon tomato paste
Grated zest and juice from one orange
Bouquet garni
1 tablespoon butter
1 small container fresh mushrooms, cleaned and quartered
Chopped fresh parsley for garnish

All you need to do:

Place flour, garlic powder, salt and pepper in a plastic bag and mix ingredients in the bag, then add the veal pieces to coat. In a large pot, heat 2 tablespoon olive oil. Add the veal in one layer and brown the meat on all sides by cooking on medium high heat for about 5-7 minutes. Do not overcrowd pan, you may have to brown meat in batches, adding additional tablespoons of oil as needed.

When meat is browned on all sides, remove the meat to a plate. Reduce to medium heat and add 1 tablespoon butter to bottom of pot and add onions and garlic, cook for about 5 minutes, until onions are soft, stirring occasionally.

Add wine and bring to a boil.

Return the meat to the pot.

Add the tomatoes, orange zest and juice, bouquet garni, and tomato paste to the pot.

Bring back to a boil, then reduce heat to low and simmer gently for 1 hour, covered.

Add the quartered mushrooms and cover.

Simmer for 20-30 minutes or until meat is very tender.

Remove the bouquet garni.

Salt and pepper to taste.

Serve in bowls or tureen. Garnish with chopped parsley.

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