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Friday, February 19, 2010

What's Cooking Wednesday: Veal and Veggie Stew





Recently, I have been experimenting with different recipes. One of my favorite magazines is La Cucina Italiana. It is a magazine published in English, and has been in circulation since 1929. It is a very interesting magazine which not only focuses on recipes, but also gives information on Italian food culture, including regional cooking; great places to visit within Italy; information on wines and other Italian beverages, such a grappa; and much more.

I ventured in trying their Veal and Vegetable Stew. During the process, I managed to remember to take pictures. You can find the recipe at La Cucina Italiana, as well as numerous other recipes, or read it down below. Just type in stew, and the link will pop up. Below are my pictures of the process.I have also added tips.


Buon appetito!



Uncooked Veal


Veal should be very tender when eaten. My suggestion is that when cooking the veal in the pan, do not cook it all the way through. Just brown the outside of the meat as per the directions, and keep the inside pink. Instead of using butter, I used olive oil through the entire cooking process. The veal came out very tender, and the vegetables came out very soft.


Still slightly pink
Still slightly pink
As you can see here, the meat is still pink.

Chopped squash and onion

Even without being cooked, these vegetables look delicious. I figured these tips would help anyone who is just learning to cook. Enjoy your experiment!


  • 2 tablespoons extra-virgin olive oil
  • 2 pounds veal stew meat, cut into 3/4-inch pieces
  • 3 tablespoons unsalted butter
  • 3/4 pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 1 large white onion, roughly chopped
  • 1 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces
  • 1 celery stalk, roughly chopped
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon whole black peppercorns, roughly chopped
  • 1/4 teaspoon fine sea salt, preferably smoked
  • 2 1/2 cups store-bought vegetable broth plus 1 cup water, heated to a simmer, or 3 1/2 cups homemade vegetable broth
  • 1 tablespoon plus 1 teaspoon unbleached all-purpose flour

Instructions

Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add half of the veal and cook, turning, until browned all over, about 7 minutes. Transfer veal to a plate. Repeat with remaining oil and veal. Pour off the oil.


Melt 2 tablespoons butter in pot over medium heat; add potatoes, carrots, onion, zucchini, celery, 1 teaspoon rosemary, peppercorns and salt. Cook, stirring occasionally, for 5 minutes.
Add veal and any accumulated juices back to pot. Add stock and water; bring to a simmer. Cover, reduce heat to low, and gently simmer until meat is tender, about 1 hour.


Using a slotted spoon, transfer veal and vegetables to a bowl. Pour cooking liquid into a second bowl, and return pot to stove. Melt remaining tablespoon butter in pot over medium-low heat, then stir in flour. Cook, stirring constantly, for 3 minutes. Whisk in cooking liquid. Bring liquid to a low boil and cook, uncovered, whisking
occasionally, until reduced to about 2 cups, about 15 minutes.


Return vegetables and veal to pot; stir in remaining teaspoon rosemary. Heat to warm through.  

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