Veal Stew

12 ingredients
6 steps

Ingredients

  • 3 lbs veal shoulder, cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • 6 bay leaves
  • 2 sprigs fresh rosemary
  • 4 garlic cloves, peeled (2 minced, 2 sliced)
  • 1 1/2 cups dry full-bodied red wine
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 6 anchovy fillets
  • 1/2 cup black olives, pitted
  • 2 (398 ml) cans plum tomatoes

Directions

  1. 1
    In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
  2. 2
    Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
  3. 3
    Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
  4. 4
    Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
  5. 5
    Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
  6. 6
    Serve over egg noodles with a side salad.

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