Creole Pork and Veal Stew

Veal and pork stewed with celery, onion, and green pepper.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 2  lbs  veal stew meat
• 1  lb pork, cut into small pieces
• 2  teaspoons salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 cup  vegetable oil
• 1⁄2 cup flour
• 1⁄2 cup celery, chopped
• 1  onion, finely chopped
• 3  garlic cloves, minced
• 1  teaspoon dried thyme, crumbled
• 1⁄2 green pepper, finely chopped
• 2⁄3 cup tomato juice
• 1 1⁄3 cups cold water

Directions

1. Season veal and pork with salt, pepper, and cayenne.
2. In a large Dutch oven, heat oil over medium heat.
3. When oil is hot, stir flour in gradually.
4. Lower heat.
5. It is very important that you keep stirring constantly.
6. After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly.
7. Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes).
8. Add celery, onion, garlic, thyme, and green pepper, and sauté until onion is wilted (5 minutes).
9. Add tomato juice and water, and mix well.
10. Let cook overlow heat until meat is tender (30 minutes).
11. Serve over rice.