Veal Stew

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READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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.
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