Veal Stew

Recipe By:
Recipe_Lover
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  • Total Time 75 min Ico-add
  • Yield 4 Servings
  • Level Medium

With the cool autumn days settling in, this veal stew recipe is a warming and comforting meal. The vegetables can be varied to correspond to what you have on hand.
 

Ingredients

  • 1 pound veal, trimmed and cubed
  • 2 cloves garlic, peeled
  • Herbs to taste (sage, rosemary, thyme)
  • Black pepper to taste
  • 2 to 3 cups chicken (or beef) stock
  • 1 tablespoon worcestershire sauce
  • 1 cup carrots, peeled and cut into 1 inch pieces
  • 6 to 8 small onions, peeled
  • 2 large potatoes, peeled and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
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Directions

  1. 1. Heat a large non-stick pot on high; when it is hot sear the meat on all sides. Add garlic, herbs and black pepper; stir.
  2. 2. Add the stock and the wocestershire sauce; bring to the boil (chicken stock will be more delicate and let the full flavor come through).
  3. 3. Add the carrots, onions and potatoes; return to the boil.
  4. 4. Cover and simmer on very low heat for 45 minutes to an hour or until meat is fork tender and vegetables are tender but not mushy.
  5. 5. In a small bowl or cup combine the corn starch with the cold water, mix well.
  6. 6. Turn heat to high and bring stew up to the boil, remove from heat and drizzle in corn starch slurry while stirring constantly.
  7. 7. Return to heat and continue to stir until the stew has thickened.
  8. 8. Remove from heat and serve.