Veal Vegetable Stew

Name: Veal Vegetable Stew
Cook time: 2 h
Total time: 2 h
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons all-purpose flour; 1 teaspoon salt, divided; 1 teaspoon freshly cracked pepper, divided; 1 lb stewing veal; 2 tablespoons olive oil; 2 cups onions, chopped; 1 cup celery, chopped; 1 cup leek, chopped; 2 garlic cloves, smashed; 2 bay leaves; 2 sprigs fresh thyme; 1 sprig rosemary; 1 cup dry red wine; 2 cups veal or 2 cups chicken broth; 2 large carrots, cut into 1-inch pieces; 2 parsnips, cut into 1-inch pieces; 1 cup rutabaga, cut into 1-inch pieces; 1/4 cup fresh parsley, chopped

Submitted by Chef mariajane

"This simple stew is bursting with the sweet flavour of root vegetables complemented by the mild taste of tender veal. Serve with crusty whole-grain bread and a green salad."

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Ready In:: 2hrs
Ingredients:: 18
Serves:: 4-6

ingredients

2 tablespoons all-purpose flour
1 teaspoon salt, divided
1 teaspoon freshly cracked pepper, divided
1 lb stewing veal
2 tablespoons olive oil
2 cups onions, chopped
1 cup celery, chopped
1 cup leek, chopped
2 garlic cloves, smashed
2 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
1 cup dry red wine
2 cups veal or 2 cups chicken broth
2 large carrots, cut into 1-inch pieces
2 parsnips, cut into 1-inch pieces
1 cup rutabaga, cut into 1-inch pieces
¹⁄₄ cup fresh parsley, chopped

directions

Preheat oven to 325°F.
In a bowl or resealable bag toss flour and half the salt and pepper with veal until completely coated. In large Dutch oven, heat oil over medium-high heat. Brown veal on all sides, about 5 minutes. Using tongs, transfer veal to plate. Stir in onion, celery and leeks, cookin until vegetables are tender and starting to brown, about 8 minutes.
Stir in garlic, remaining salt and pepper, bay leaves, thyme and rosemary. Deglaze pan with wine, scraping up any brown bits from the bottom of the pan. Stir in broth and return veal to pan. Bring to a simmer.
Cover and transfer to oven for 1 hour. Add carrots, parsnips and rutabaga, stirring to combine. Cover and return to oven until vegtables are tender and veal is fork tender, about 1 hour.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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