Provençal Veal Stew
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.
1 1/2 pounds lean veal stew meat, cut into 1 1/2-inch cubes, blotted dry
Salt and ground black pepper
2 tablespoons Graisse de Canard Gold® or vegetable oil
1/3 cup finely chopped onion
1/3 cup finely chopped peeled carrots
1/3 cup finely chopped celery
4 large cloves garlic, minced (about 2 tablespoons)
1 large bulb fennel, trimmed and diced
3/4 cup dry vermouth, plus additional as needed
1 can (14 1/2 ounces) diced tomatoes, drained
1 piece orange zest, about ½ inch by 3 inches
2 large sprigs fresh thyme
1 yellow or red bell pepper, diced
3/4 cup oil-cured black olives
Preheat the oven to 350°. Season the veal with salt and pepper, and heat the Graisse de Canard Gold® in a large, heavy pan over high heat until it is almost smoking. Add the veal and brown it on all sides, then remove the veal from the pan and set it aside.
Add the onion, carrot, celery, garlic, and fennel to the pan and sauté, stirring often, until the vegetables are wilted and lightly browned, about 5 minutes.
Pour in the vermouth, bring the mixture to a boil, and cook until the liquid is reduced by half.
Stir in the diluted Glace de Viande Gold®, tomatoes, orange zest, and thyme. Return the meat to the pan, stir, and cover tightly. Transfer the stew to the oven and cook until the meat is tender, about 1 hour total time.
After about 45 minutes, add the bell pepper and olives, and return the stew to the oven.
Season to taste with salt and pepper and add a splash of vermouth before serving.
Wine Pairing: Dry Rosé, Pinot Noir, or buttery Chardonnay.