Veal Stew

This stew is absolute comfort food marinating the richness of a full-bodied red wine with rosemary, garlic and veal. This winning combination results in a hearty stew ideally served over egg noodles.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 3  lbs  veal shoulder, cubed
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  freshly cracked pepper
• 6  bay leaves
• 2  sprigs fresh rosemary
• 4  garlic cloves, peeled (2 minced, 2 sliced)
• 1 1⁄2 cups  dry full-bodied red wine
• 2  tablespoons all-purpose flour
• 2  tablespoons canola oil
• 6  anchovy fillets
• 1⁄2 cup black olives, pitted
• 2 (398 ml) cans plum tomatoes

Directions

1. In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
2. Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
3. Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
4. Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
5. Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
6. Serve over egg noodles with a side salad.