I love stew: any kind of meat that is slow cooked until tender and then served in the resulted gravy is irresistible. This MealDiva veal stew is tried and true and has sated the stomachs of those who have enjoyed it thus far. Simply put, Veal is very a tender meat and putting it in this stew makes it succulent and simply finger-licking’ good!
In addition, recipes like this veal stew are a way to have a delicious, healthy dinner that doesn’t require a lot of time in the kitchen – it basically cooks it’s self and is perfect for a cold winter weekend when you want to stay home and enjoy the comforts of a nice fire and comforting food.
- Oil for searing meat
- 2 tbs. olive oil
- 2 1/2 pounds veal stew meat, sliced or cubed
- Sea salt and freshly ground black pepper
- 1 medium yellow onion, cut into chunks
- 5 cloves garlic, minced
- 1 tbs. tomato paste
- 10 cups beef broth, homemade or low-sodium canned
- 6 sprigs parsley
- 6 sprigs fresh thyme
- 2 bay leaves15-20 baby potatoes
- 4 medium carrots cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 1 package white mushrooms, sliced
- 3 tbs. Dijon mustard
- 2 tbs. light cream
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat.
- Pour in enough oil to fill the pan about 1/4-inch deep.
- Sauté the veal, uncovered, stirring only occasionally, until well browned, about 8 minutes.
- Using a slotted spoon, transfer the veal to a plate and repeat until all of the meat is browned.
- Discard the oil and wipe out the pan.
- Preheat the oven to 275 degrees F.
- Return the pot to the stove and add olive oil.
- Heat over medium high heat.
- Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.
- Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
- Return the veal to the pot and add the broth, and bring to a simmer.
- Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot.
- Season with a sprinkle of salt and pepper to taste.
- Cover and transfer to the oven.
- Stew the meat until tender, about 1 1/2 hours.
- Remove the pan from the oven.
- Skim the fat from the cooking liquid with a ladle.
- Add the potatoes, carrots, celery, and the mushrooms, and bring to a simmer.
- Stew, uncovered, on top of the stove, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove and discard the herb bundle.
- Stir in the Dijon and cream
- Season with salt and pepper to taste. Divide among bowls and serve immediately.