Veal Stew with Sausages

Stufato di vitello con salsiccie

Cooking With Nick Stellino
Nick's latest cookbook is available now as an EBook! Download the sample EBook FREE!

Ingredients:

9 tablespoons olive oil, divided
1 pound sweet Italian sausage, cut in 2-inch pieces
2 pounds veal stew meat (from the shoulder), trimmed and cut into 1-1⁄2 to 2-inch cubes
1⁄4-1⁄2 cup flour, seasoned with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper
10 cloves garlic, thickly sliced
1⁄2 teaspoon red pepper flakes
10 sun-dried tomato halves, packed in oil, cut into thick slices
1 cup chopped onions
8 artichoke hearts, cut into 1⁄2-inch dice or a package of frozen artichoke hearts
1 cup white wine
1-1⁄2 cups Chicken Stock
1-1⁄2 cups Tomato Sauce
2 cups peeled potatoes, cut in 2-inch dices
2 cups frozen peas
3 tablespoons chopped parsley
Chopped tomatoes for garnish

Related Recipes

Serves 4-6
Printable Version
Prepare a bowl of acidulated water (with fresh lemon juice added).
Trim the stem end of the artichokes. Peel off the outer dark green leaves until you reach the soft paler yellow leaves. With a paring knife, trim to smooth the rough edges around the outside of the artichoke (where the leaves were removed). Quarter lengthwise (through the stem). You will see heart, choke, and purple topped leaves. Cut off the leaves. Using a grapefruit spoon or paring knife, follow the line where the "hairy" choke meets the heart and remove the "hairy" choke. Cut each heart into 1⁄2-inch pieces and place immediately into acidulated water (roughly 2 cups of pieces). If you cannot find fresh, frozen artichoke hearts may be used.
Heat 3 tablespoons of oil in a Dutch oven or large sauté pan and cook the sausages until well browned, about 3 to 4 minutes. Set aside and discard the oil.
Heat 3 tablespoons of oil in the same pan. Dust the veal stew meat with the seasoned flour. Brush off any excess flour. Brown the veal in the hot oil. Do not crowd the pan. You will need to do this in batches. Add additional oil if necessary for the second or third batches. Set the browned veal aside.
In the same pan, add the remaining oil and heat well. Add the garlic, red pepper flakes, sun-dried tomatoes, onion, and the drained, quartered artichoke hearts. Cook for 3 to 4 minutes. Stirring well.
Add the veal and sausages back into the pot and stir well to mix. Add the white wine, stirring well to dislodge any brown bits at the bottom of the pan. Cook for 3 to 4 minutes.
Add the stock and the Tomato Sauce and bring to a boil. Reduce heat and simmer, covered, about 45 minutes. Uncover, stir well and add the potatoes and peas and cook 45 more minutes. Stir well and cook for 15 more minutes.
Before serving stir in 3 tablespoons of parsley.
©2013 Nick Stellino Productions