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.
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
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.
Looking for More Recipes?
If you are looking for more recipes click the "Older Posts" link to page back to older posts or go to the archives in the right column. The list of labels at the bottom in the right column will help you find specific types of recipes or try our search engine at the top and search by name or ingredient.
What's more comforting on a cold day than Homemade Chicken Noodle Soup? .. and it's so easy to make!
Chicken Noodle Soup
Chicken Noodle Soup