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Home > Recipes > With Classic Reduced Veal and Beef Stock
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Southern French-Style Veal Stew -
Provençal Veal Stew
Serves 4
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The sunny flavors of Provence come to mind in this fragrant veal stew simmered with fennel, sweet bell peppers, olives, and orange zest. Serve it over wide pasta noodles, boiled potatoes, or couscous.
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Ingredients:
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- 2 T. (30 mL) fruity olive oil
- 1½ lbs. (650 g) lean veal stew meat, cut into 1½ inch
(4 cm) cubes, blotted dry
- Salt and freshly ground black pepper to taste
- 1 c. (250 mL) finely chopped mixed onion, carrot, and celery
- 2 T. (30 mL) minced garlic
- 1 large bulb fennel, trimmed and diced
- ¾ c.+ (190 mL+) dry vermouth
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- 1½ oz. (45 g) Glace de Viande Gold®
- ¼ c. (60 mL) hot water
- 1 14½ oz. (410 g) can diced tomatoes, drained
- 1 piece orange zest, about ½ inch x 3 inches
(1¼ cm x 7½ cm)
- 2 large sprigs fresh thyme
- 1 yellow or red bell pepper, diced
- ¾ c. (190 mL) imported oil-cured black olives
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Preheat oven to 350°F (180°C). 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. Add onion, carrot, celery, garlic, and fennel to pot and sauté until wilted and lightly browned, about 5 minutes, stirring often. Pour in vermouth, bring to a boil and reduce by half, then stir in diluted
Glace de Viande Gold®, tomatoes, orange zest, and thyme. Return meat to pot, stir, cover tightly, and cook in oven until tender, about 1 hour. 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.
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