Veal Stew with vegetables

By jlwoodruff

Ingredients

• 2 lbs veal stew, (1kg) cut into 3/4-inch pieces (1.9cm)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 3/4 lb Yukon gold potatoes, (340g) peeled and cut into 1/2 inch pieces (1.27 cm)
• 2 carrots, peeled and cut into 1/2 inch pieces (1.27cm)
• 1 large white onion, roughly chopped
• 1 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces (1.27cm)
• 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

Details

Cooking time 120mins

Preparation

Step 1

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