Provençal Veal Stew
Adapted from More Than Gourmet
The French not to be outdone by their Italian neighbors have a version of their own comfort food. The first dish that comes to my mind is a fragrant and delicious veal stew from the countryside. It is made from a delicious combination of fresh simmered vegetables and veal served over pasta noodles, boiled potatoes, or couscous.
Servings: 4
Ingredients:
2 tbs extra virgin olive oil ***
11/2 lbs lean veal stew meat, cut into 11/2 inch cubes, blotted dry
salt and freshly ground black pepper to taste
1 cup finely chopped mix of onion, carrot and celery
2 tbs minced Garlic
1 large bulb fennel, trimmed and diced
3/4 cup dry vermouth
1 1/2 oz Glace de Viande Gold® (Brown Stock) ***
1/4 cup hot water
1 141/2 oz can diced tomatoes, drained
1 piece orange zest, about 1/2-inch x 3 inches
2 large sprigs fresh thyme or 1tsp dried thyme
1 yellow or red bell pepper, seeded and diced
3/4 cup imported oil-cured black olives
1. Preheat oven to 350°F (180°C).
2. Heat oil in a large casserole over high heat until almost smoking. Add veal and brown on all sides, then remove to a bowl, season with salt and pepper, and set aside.
3. Add onion, carrot, celery, garlic, and fennel to pot and sauté until wilted and lightly browned, about 5 minutes, stirring often.
4. Pour in vermouth, bring to a boil and reduce by half, then stir in diluted Glace de Viande Gold®, tomatoes, orange zest, and thyme.
5. Return meat to pot, stir, cover tightly, and cook in oven until tender, about 1 hour.
6. After about 45 minutes, add pepper and olives, and return to oven. Once meat is tender, if sauce is too thin, reduce over high heat. Add a splash of vermouth before serving.
Cooking Tips:
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.