Sandra Proulx and Tracy Zambonin teamed up to open their personal-chef business, Cooks On The Run in Stittsville, Ont., after graduating from a culinary arts program last year. They have a knack for polishing up hearty dishes like this Italian stew. "This is a big hit with the young families we work with," says Proulx. "The kids like it because the meat and vegetables are in easy-to-manage pieces, while the grown-ups find it slightly sophisticated." Serve the stew with egg noodles to sop up the rich sauce; they cook in less time than it takes to reheat the stew.
- Portion size 8 servings
- Credits : © CanadianLiving.com
In plastic bag, toss flour with pepper; add veal and shake to coat. In Dutch oven, heat oil over high heat; brown veal, in batches, about 5 minutes. Transfer to bowl with slotted spoon.
Add wine to pan; cook, scraping up brown bits from bottom of pan, for 4 minutes or until reduced by half.
Add stock; simmer for 5 minutes.
Add garlic, celery, carrots, leeks, onions, tomatoes, basil, thyme, Italian seasoning and veal. Reduce heat to medium-low; cover and cook, stirring occasionally, for about 1 hour or until veal is tender.
Stir in parsley, salt, lemon rind and lemon juice. (Make-ahead: Let cool. Freeze in airtight containers for up to 2 weeks. Thaw in refrigerator for 48 hours or in microwave for 1 hour, breaking up chunks. Reheat in saucepan over medium heat, covered and stirring occasionally, for 30 minutes. Or microwave at Medium-High/70% for 10 minutes, stirring twice.)
Nutritional facts Per serving, about:
- Sodium 932 mg
- Protein 32 g
- Calories 354.0
- Total fat 15 g
- Cholesterol 128 mg
- Saturated fat 4 g
- Total carbohydrate 21 g
- Iron 27.0
- Folate 23.0
- Calcium 11.0
- Vitamin A 99.0
- Vitamin C 30.0