Veal Stew

Name: Veal Stew
Cook time: P1H
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: bacon; parsley leaves; flour; tomato paste; salt; red wine vinegar; black pepper; rosemary leaves; veal shoulder; marjoram; garlic; thyme; water; white onion; red wine; mushrooms

Submitted by rikka

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

SLICE BACON

TABLESPOONS PARSLEY LEAVES
chopped

TABLESPOONS ALL-PURPOSE FLOUR

TABLESPOON TOMATO PASTE

TEASPOON SALT

TEASPOONS RED WINE VINEGAR

⅛

TEASPOON BLACK PEPPER

TEASPOON ROSEMARY LEAVES

1 ¼

POUNDS VEAL SHOULDER
cubed *

TEASPOON MARJORAM *

CLOVES GARLIC
minced

TEASPOON THYME *

CUPS WATER

POUND WHITE ONION
small, peeled

CUP RED WINE
dry *

POUND MUSHROOMS
small

Directions

In a large non-stick saucepot, cook bacon until crisp. Remove from pan, crumble and set aside.

Sift together flour, salt and pepper. Lightly coat veal cubes with this. Add veal to saucepot and brown lightly on all sides. Add garlic and stir for 30 seconds.

Add 1½ cps water, wine, parsley, tomato paste, vinegar and herbs. Stir in onions. Bring to a boil then cover and simmer for 45 minutes.

Add remaining ½ cp water, mushrooms and reserved bacon. Cover and simmer another 15 minutes.