Blueprint For Veal Stew(Mf)
4 pounds veal shoulder cut into 1 inch cubes -- patted dry 1/4 cup vegetable oil 3 tablespoons butter 2 carrots -- finely cubed 1 large onion -- thinly sliced 1 stalk celery finely...
Ingredients
- 4poundveal shoulder cut into 1 inch cubes -- patted dry
- 1/4cupvegetable oil
- 3tablespoonbutter
- 2carrots -- finely cubed
- 1large onion -- thinly sliced
- 1stalk celery finely minced
- 2cloveminced garlic
- 1/2cupdry white wine
Directions
- 1
4 pounds veal shoulder cut into 1 inch cubes -- patted dry 1/4 cup vegetable oil 3 tablespoons butter 2 carrots -- finely cubed 1 large onio
- 2
In an oven proof casserole, heat, until very hot, half of the oil
- 3
In small batches brown the veal cubes on all sides
- 4
When one batch is done, add more oil if you need to and continue to brown until all the veal is done
- 5
Discard the fat in the casserole and replace it with the butter
- 6
Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent
- 7
Add the white wine and boil down for a minute or until alcohol has evaporated
- 8
Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal