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Eileen’s veal stew. See editor’s note below. 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, 5 ounces, cut mushrooms in half

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.

Cover the pot and cook for 1 hour.   Continue to stir occasionally. Taste sauce and adjust seasoning ( more pepper and salt if necessary.) Add mushrooms and cook another 15 minutes or until the veal is fork tender.

Add some addional chicken broth during the cooking process if the liquid begins to evaporate.

Serves 2-3 people

PUCCINI.  “O Mio Babbino Caro.”

Editor’s note:  The version photographed above contains two additional ingredients:  In the last 15 minutes of cooking, add half cup of frozen peas.   Separately peel, dice and boil a russet potato until it is fork tender—-serve with the stew.

Red wine is a must.  We had a Foris Pinot Noir  (2014)  from the Rogue Valley in Oregon—-Wegmans selection.  The bread is a Bastone, a crunchy-crusted Italian loaf from Mario’s in Fort Myers, Florida—by way of Sicily.

 

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