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Veal Stew PRINT
- YIELD: 2-3 servings
- |
- PREP TIME: 15 min
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- COOK TIME: 105 min
Serve with rice and green peas
This can be cooked on the stove top or in a slow cooker.
Ingredients
| 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) |
| ½ | onion diced |
| Italian seasoning to taste (1 teaspoon) | |
| or add the seasons one at a time to taste | |
| marjoram | |
| thyme | |
| rosemary | |
| savory | |
| sage | |
| oregano | |
| basil |
Directions
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.
SLOW COOKER:
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
80
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