Veal Stew PRINT
- YIELD: 2-3 servings
- PREP TIME: 15 min
- COOK TIME: 105 min
Serve with rice and green peas
This can be cooked on the stove top or in a slow cooker.
|1||tablespoon of olive oil|
|1||pound veal stew meat cut into ½ inch cubes|
|½||can tomato paste (3 oz) more will make it more tomatoey|
|6 to 8||oz of water|
|¼||cup Red Wine (optional)|
|Italian seasoning to taste (1 teaspoon)|
|or add the seasons one at a time to taste|
1- Cut meat in 1/2 inch cubes.
2- Heat olive oil in pot and brown meat over medium heat which will release the liquids in the meat.
3- Mean while dice 1/2 onion.
4- When meat is brown, add onion, tomato paste, wine, water and seasoning to the pot.
5- Cook on medium to low heat with partial cover pot for 2 hours until meat is tender.
6- Test with a folk. Add more water if sauce gets to thick.
Perform steps 1 through 4 above. Mix well and pour into a slow cooker.
Cook according to slow cooker direction (usually low) 3-4 hours or until tender.
7- When tender – it’s ready