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LOCATION: Recipes >> Casserole Recipes >> Veal Stew

Print this Recipe    Veal Stew

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 Worcestershire sauce
salt and pepper to taste
1 lb frozen mixed vegetables thawed
2 large white potatoes cubed
1 large sweet potato 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.

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