Homegrown Ontario Veal Stew
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This stew is absolute comfort food marinating the richness of a full-bodied red wine with, rosemary, garlic and Homegrown Ontario veal. This winning combination results in a hearty stew ideally served over egg noodles.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 serving: about | - |
| cal | 291.1 |
| protein | 35.6 g |
| carbohydrates | 7.2 g |
| dietary fibre | 1.2 g |
| sodium | 558.2 mg |
| fat | 9.7 g |
| polyunsaturated_fatty acids | 1.8 g |
| saturated_fatty acids | 2.1 g |
| cholesterol | 155.8 mg |
Suggested Recipes
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3 lbs (1.5 kg) Homegrown Ontario veal shoulder, cubed
1/2 tsp (2 mL) each, salt and freshly cracked pepper
6 bay leaves
2 sprigs fresh rosemary
4 garlic cloves, peeled (2 minced, 2 sliced)
1-1/2 cups (375 mL) dry full-bodied red wine
2 tbsp (30 mL) all purpose flour
2 tbsp (30 mL) canola oil
6 anchovy fillets
1/2 cup (125 mL) black olives, pitted
Two 14 oz. (425 g) cans of plum_tomatoes
Preparation:
In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine. Cover and refrigerate; marinating for at least one hour, but preferably overnight.
Drain veal, reserving marinade in bowl on the side. Dust the veal pieces with flour. In a Dutch oven or large oven-proof skillet with fitted lid, heat oil over medium-high heat. Working in batches, cook veal until brown 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. Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid and transfer to a 350°F (180°C) oven and bake for 1-1/2 hours. Skim off any oil collected on top of sauce and stir. Serve over egg noodles with a side salad.
Drain veal, reserving marinade in bowl on the side. Dust the veal pieces with flour. In a Dutch oven or large oven-proof skillet with fitted lid, heat oil over medium-high heat. Working in batches, cook veal until brown 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. Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid and transfer to a 350°F (180°C) oven and bake for 1-1/2 hours. Skim off any oil collected on top of sauce and stir. Serve over egg noodles with a side salad.
Additional Information
Tags:
Source
Homegrown Ontario (www.homegrownontario.ca)
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Ask your butcher for Homegrown OntarioTM meat and poultry |
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