Grandma's Veal Stew
Spezzatino Della Nonna
Serves 4 to 5
Printable Version
Place the veal cubes in a large bowl and sprinkle with the salt and pepper, making sure the meat is coated on all sides. Add the flour and mix until well coated.
Heat the oil in a large nonstick saute pan on medium heat for 2 miuntes. Add the meat and brown well on all sides, about 3 minutes. Transfer the cooked veal to a bowl and set aside.
Pur the oil reserved from the saute pan (there should be 2 1/2 tablespoons -if not, add additional oil to make that amount) into a medium pot or sutch oven set on medium-low heat. Cook the finely chopped carrot, onion, garlic, celery, rosemary, basil and bay leaves for 5 minutes. Add the browned veal and the juices that have accumulated in the bowl, increase the heat to medium-high and cook for 1 minute. Add the wine and cook until reduced by half, about 4 minutes.
Meanwhile, drain the tomatoes and chop them, reserving the juices separately. Add the chicken stock and the reserved tomato juices to the pot, back to a boil. Place a cover on the pot. Leaving it just slightly ajar, reduce the heat and simmer for 30 minutes, stirring often to prevent sticking or burning. Stir in the potatoes, cover and simmer for 30 minutes, stirring often. Stir in the carrots, cover and simmer for 30 minutes, stirring often. Stir in the peas, and simmer incovered for 30 minutes, stirring often.
Cook's Tip:
You can regulate the thickness of the stew by simmering with or without the cover on the pot: without the cover, yopu will have a much thicker stew.
