Veal Stew

Name: Veal Stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6-8 serving(s)
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

Be the first to review this recipe

Recipe by Chef mariajane

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.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 30mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
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.
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.
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.
Serve over egg noodles with a side salad.

Submit a Recipe Correction