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Veal Stew with Vegetables

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Somehow, when there is a pot of stew on the stove, all is well with the world. This one features veal and plenty of vegetables chopped coarse for a rustic feel. If you can get your hands on smoked sea salt, it adds a nice touch, but the stew is delicious with regular salt as well.

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Ingredients

  • 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

Details

Preparation

Step 1

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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