Veal Stew

2 1/2 pounds veal shoulder, cut in 1 1/2-inch cubes
1/2 cup all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped finely
1 carrot, chopped finely
2 stalks celery, with strings removed, chopped finely
1/2 cup dry white wine
1 16-ounce can crushed Italian-style tomatoes
Salt and freshly ground black pepper, to taste
1 10-ounce package frozen peas, thawed

Put veal in plastic bag; add flour, shaking to coat veal. Melt butter and oil in skillet; when hot, add veal and brown lightly on all sides.

Add onion, carrot and celery; sauté gently. Stir in wine; when wine is reduced by half, add tomatoes. Season with salt and pepper.

Spoon into heavy saucepan; cover and simmer about 40-45 minutes or until meat is tender and sauce is thickened slightly. If sauce is too thin, increase heat and cook, uncovered, about 10 minutes.

Add peas; cook 5 minutes longer. Serve immediately.

Makes 6-8 servings.


Farberware Classic Series Stainless Steel 3-Quart Covered Saucepan

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