WINTER-STYLE VEAL STEW
- 2½ pounds shoulder of veal
- ½ cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- ½ cup dry white wine
- 1 (16-ounce) can crushed Italian-style or whole tomatoes
- Salt and freshly ground pepper to taste
- 1 (10-ounce) pkg. frozen small peas, thawed
Instructions:
This marvelous stew tastes even better if prepared one or two days ahead.
- Cut veal into 1½- to 2-inch cubes. Place on aluminum foil and sprinkle with flour. Melt butter with oil in a large heavy casserole over medium heat. When butter foams, add veal and brown on all sides. Add onion, carrot and celery. Sauté until lightly browned. Stir in wine and cook until wine is reduced by half. Add tomatoes. Season with salt and pepper.
- Cover casserole and reduce heat. Simmer 40 to 45 minutes or until meat is tender and sauce has a mediumthick consistency. If sauce is too thin, increase heat and cook uncovered about 10 minutes. Add peas and cook 5 minutes longer. Serve hot.