Nothing suits an informal buffet better than a robust stew of veal braised in white wine. This ragout can be made ahead and reheated.
- Portion size 8 servings
- 3 lbs trimmed lean stewing beef cut in 1-1/2
- 1/3 cup olive oil
- 1 cup finely chopped onion
- 2 cloves of garlic
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1/4 teaspoon rosemary
- 2 tablespoons butter
- 1 lb pearl onion
- 1/4 cup chicken stock
- 2 teaspoons butter
- 2 teaspoons all purpose flour
- 1/2 cup pitted black olive optional
Pat meat dry. In large heavy saucepan, heat oil; brown veal, one layer at a time. Using a slotted spoon, remove veal as it browns and set aside. Add onions and garlic to oil remaining in pan and saut?ntil soft, about 3 minutes; return meat to pan. Add wine, tomato paste, rosemary and salt and pepper to taste. Cover and simmer gently, stirring periodically, until veal is tender, about 1-1/2 hours.
Meanwhile, in small skillet, melt 2 tbsp (2 mL) butter; add pearl onions and saut?or 3 minutes. Add stock, cover and cook, tossing periodically, until onions are tender, about 30 minutes. Add to veal in saucepan when veal is tender. Taste and adjust seasoning.
Blend together remaining butter and flour; stir into stew, cooking until sauce thickens slightly. Add olives; heat and transfer to heated serving bowl.