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Veal Stew: Date Added: 21 Nov 2009
Listed in: Veal

1 each slice bacon
2 tablespoon chopped parsley
2 tablespoon flour
1 tablespoon tomato paste
1 teaspoon salt
2 teaspoon red wine vinegar
1/8 teaspoon pepper
1 teaspoon rosemary
1 1/4 lb cubed veal shoulder
1/2 teaspoon marjoram
2 each cloves garlic, minced
1/4 teaspoon thyme
2 cup water
1/2 lb small white onions, peeled
1/2 cup dry red wine
1/2 lb small mushrooms

Cooking Instructions

This is a really rich, flavorful stew and goes GREAT with the stuffed onions (given below) and some french bread In a large non-stick saucepot, cook bacon until crisp. Remove from pan, crumble and set aside.

Sift together flour, salt & pepper. Lightly coat veal cubes with this. Add veal to saucepot and brown lightly on all sides. Add garlic and stir for 30 seconds.

Add 1 1/2 cps water, wine, parsley, tomato paste, vinegar and herbs. Stir in onions. Bring to a boil then cover & simmer for 45 minutes. Add remaining 1/2 cp water, mushrooms and reserved bacon. Cover & simmer another 15 minutes.

Yield: 6 servings

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