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Ingredients
I made veal stew but the same recipe applies to both
- 1 lb veal cubes (450 grams) beef can also be used
- 4 to 5 tablespoons of Extra Virgin Olive Oil
- 1/4 cup flour (35 grams)
- White Wine (optional )(120 ml)
- Salt to taste
- Fresh cracked black pepper to taste
- 2 medium red onions chopped about 8 oz (250 grams)
- 2 medium carrots diced 6 oz (150 grams)
- 2 celery stalks chopped 3 oz (75 grams)
- Cherry or Plum Tomatoes 6 oz (170 grams)
- Frozen or Fresh Peas 7 oz (200 grams)
- 2 cups beef broth low sodium (480 ml)
- Sprig of Fresh Rosemary
Instructions
for Veal Stew Recipe:
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1. In a 5 to 6 quart pan add oil and put on a medium heat. Now add your onions and sauté until golden.
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2. Add salt and pepper in the flour and gently coat veal piece by piece.
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3. Once onions are golden add your meat and higher the heat. Stir until well browned and add your wine.
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4. When the wine evaporates add your tomatoes and cook for 3 minutes.
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5. Time to add the remaining vegetables.
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6. Lay the rosemary on top of the vegetables.
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7. Add your broth and as soon as it comes to a boil lower the heat and place a lid on your pot.
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8. Remember to stir every 15 to 20 minutes. (Should take about and hour to an hour and half for the meat to cook to tender morsels).
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9. Serve with wide pasta (Pappardelle), mashed potatoes or rice.
Buon Appetito ?
