This stew is fantastic with summer vegetables and surprisingly light. Serve it in a bowl but eat it with a fork, while dunking hearty chunks of bread in the gravy. It will become a real family favorite.
fresh herbs to taste – rosemary, oregano, marjoram (see below)
calabrese bread (for dunking)
- Sear veal and some bite size chunks of carrot or parsnip plus some onion and garlic to taste. I prefer lighter on onion and heavier on garlic. Best veal is stew cubes in larger pieces if you can’t get a shoulder cut.
- Take out of pan and de-glaze pan with white wine, then add couple cups chicken stock.
- Throw veg and veal back in. Add fresh or dried herbs to your taste. Rosemary, oregano, marjoram all work well alone or together. Basil good but only if mixed with others. Low simmer stirring once in a while (add splash water if needed to keep from sticking) at least one hour- 1 1/2 is better. If too watery when this stage is done, just remove lid and simmer off the excess for a few minutes.
- Take veal out and ensure it’s soft (if not, simmer a bit longer) and break up to bite sized as required.
- Throw in your cut fresh seasonal veg-anything that grows fresh in the summer works well like green/yellow beans, fresh peas, etc but no root veg or starch.
- Immediately throw veal back in and turn everything off. The veg really should only be in there for one minute before you are ready to serve.
- A very good addition is mushrooms. Rough chop them and cook them down in olive until all the water is released. Put them into the stew just before serving.
- Serve with chunks of somewhat heavier bread like Calabrese for dunking. You need enough juice at the end for dunking but it should be nowhere near soupy-it’s a stew!
Try it yourself – it’s easy to make and lasts long in the fridge as leftovers.
Wouldn’t suggest freezing since it would ruin the texture.