Tuesday, December 16, 2008
Veal Stew
Considering the weather here right now, rainy, cold and raw this is just what the doctor ordered.
1 lb stew veal
1 small onion minced
3 tbs Flour
3 tbs butter
1 cup of white wine
1 medium onion diced
2 stalks of celery chopped
6 cups of chicken stock
1 Turkish bay leaf
2 small potatoes diced in inch cubes
Bring cup chicken stock to boil. Add Turkish bay leaf.
In pan heat 3 tbs of butter until melted and add veal and brown. Coat veal with 3 tbs flour and add to pot with stock. Deglaze pan you cooked the veal in with 1 cut of wine. Add that to stock pot. Sautee onion in 1 tbs butter once clear and soft add it to stock pot pot. Add 2 stalks celery that have been chopped to pot.
Loosely cover pot and bring to a boil. Reduce to a simmer and cook for 1 hour. Add water as needed. Add potatoes and cook for another 20 minutes or until done, adding water as needed.
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8 comments:
Trust me... This was MMM! MMM! GOOD! My wife makes great soups and stews. Actually, everything she makes is great, but soup is one of her favorite things, so I think she has a hightened sense of how to make it perfect.
What a great blog! Your recipes also include stuff I actually have and like to eat! Nice~! I'm definately going to try your mushroom risotto.
Sounds delicious, I love veal but it is so hard to get hold of here.
I am here! Thanks for coming last night!!
It was so much fun. Joel went on and on about your band.
I am back in town and catching up on posts...this looks good, you can literally see the steam coming off...I love venison, and most wild game...
What a dummy, I said Venison...I meant Veal...duh...I am tired from my trip...lol
Where do you usually get your veal? I have a hard time finding it for a reasonable price.
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