Veal Shoulder Stew

Name: Veal Shoulder Stew
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 12 serving(s)
Ingredients: 4 lbs veal shoulder, cut into cubes; 1/4 cup flour; 2 teaspoons salt; pepper; 1/4 cup butter; 1/3 cup olive oil or 1/3 cup other vegetable oil; 1 stalk celery, cut into 3 inch pieces; 1 parsley sprig; 1 sprig thyme; 1 rosemary sprig; 1 bay leaf; 4 cups tomatoes, peeled,seeded and chopped or 1 (32 ounce) can chopped tomatoes; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon saffron thread, crushed; 2 cups beef broth, heated; 1 cup white wine

Submitted by ellie_

"This is very good served over noodles. Recipe source: Bon Appetit (January 1986)"

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Ready In:: 3hrs
Ingredients:: 17
Serves:: 12

ingredients

4 lbs veal shoulder, cut into cubes
¹⁄₄ cup flour
2 teaspoons salt
pepper
¹⁄₄ cup butter
¹⁄₃ cup olive oil or 1/3 cup other vegetable oil
1 stalk celery, cut into 3 inch pieces
1 parsley sprig
1 sprig thyme
1 rosemary sprig
1 bay leaf
1 cups tomatoes, peeled,seeded and chopped or (32 ounce) can chopped tomatoes
1 onion, chopped
3 cloves garlic, minced
1 teaspoon saffron thread, crushed
2 cups beef broth, heated
1 cup white wine

directions

Preheat oven to 350 degrees F.
Combine flour, salt and pepper in a baggie and add veal, shaking bag to coat veal.Remove veal from baggie and shake off excess flour.
In a large skillet, melt butter with oil over medium high heat. Add veal in batches and brown on all sides. Transfer veal to large oven proof dish (I used a 3-quart casserole).
Using string or twine(or unwaxed dental floss works great) tie celery pieces around herb and bay leaf to make a bouquet garni. Add to veal.
Add tomatoes, onion and garlic to skillet, and cook over medium low heat for 10 minutes or until onion is tender. Pour over veal.
Dissolve saffron in 1/4 cup of beef broth and then stir into skillet. Add remaining broth and wine to skillet and simmer 5 minutes. Pour over veal.
Bake covered for 1 1/2 hours.
Uncover and bake for 1 hour.
Discard bouquet garni.
Serve immediately.

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Reviews

made this last night using supermarket veal stew meat ( already cut up ) and I served this with plani white rice. Everyone loved this dish! Thank you for such a great recipe

petlover
This is fabulous! The smell when it is cooking is amazing and the dish is so flavorful. Excellent recipe - definite keeper. Thanks for posting ellie :)

mermaidmagic
This was really great, I had a small veal shoulder in the freezer and it worked perfect, I servered it over noodles and had fresh french bread. Very nice recipe thanks.

Dancer

RECIPE SUBMITTED BY

ellie_

212

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>

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