Eileen’s veal stew. 1/13/18. Blogfinger photo ©
By Eileen Goldfinger, Food editor @Blogfinger
1 pound veal cubes, cut into 1 inch pieces
1/4 cup searing flour
1 red bell pepper, seeded and cut into 2 inch strips
2 cloves garlic, minced
2 medium carrots, peeled, cut into small cubes
1 stalk celery, cut into small 1/4 inch pieces
5 ounces crimini or white button mushrooms, cut mushrooms in half
1 cup frozen peas
2 russet potatoes
1/4 teaspoon freshly ground black pepper
salt to taste
14 ounces canned plum or cherry tomatoes with puree
1 medium onion, cut into small cubes
2/3 cup unsalted chicken broth
1/2 cup red wine
6 tablespoons of extra virgin olive oil
Combine flour with black pepper and lightly coat veal with flour. Heat oil in a 5 quart Dutch oven over medium heat until hot. Brown the veal in small batches. Remove from pot and set aside on a plate.
Add celery, carrots, onion and garlic to Dutch oven, lower the heat and cook until the vegetables wilt, approximately 10 minutes.
Stir tomatoes, wine, and broth in Dutch oven and bring to a boil. Lower the heat, add veal and peppers to the pot. Simmer uncovered for 1 hour. Stir occasionally.
At this point in the recipe, peel, dice into one inch cubes, and boil two russet potatoes in a separate pot until they are fork tender. Next pour off the water, take the pot off the heat, and leave the potatoes in the covered pot until ready to serve with the finished stew.
Cover the stew pot and cook for 3/4 hour. Continue to stir occasionally. Taste sauce and adjust seasoning (more pepper and salt if necessary.) Add mushrooms and peas, and cook another 15 minutes with the top back on or until the veal is fork tender.
Add some additional chicken broth during the cooking process if the liquid begins to evaporate.
Serves 2-3 people
PUCCINI. “O Mio Babbino Caro.”
*Editor’s notes:
Red wine is a must. We had an Acrobat Pinot Noir (2016) from Eugene, Oregon—-Wegmans selection. The bread is a Bastone, a crunchy-crusted Italian loaf from Mario’s in Fort Myers, Florida—by way of Sicily. But, in the OG area, “A Taste of Italy” on Asbury Avenue has excellent Italian bread.
Substitute meats: Skinless boneless chicken thighs cut into one inch pieces, or beef.