Tuscan Style Veal Stew
Preparation time - 15-20 minutes
Cooking time - 1 hr 10 minutes
Serves - 10
Ingredients
boned veal shoulder, sliced 5cm thick and cut into 5cm cubes
2kg
extra virgin olive oil
4-1/2 tablespoons
large-sized onion, cut into small dice
MASTERFOODS Tuscan Meal Sauce
2 cups
dry white wine
1/2 cup
veal or beef stock
1 cup
garlic, crushed
3 cloves
bay leaf
fresh thyme leaves
Salt and pepper to taste
small white boiling onions or cipollini onions peeled
500g fresh assorted mushrooms (cremini, portobello and oyster)
500g
fresh fennel, trimmed and cut into medium-size dice
1 bulb
chopped fresh Italian parsley
1/3 cup
Optional: Dry Porcini Mushrooms reconstituted in 1 cup boiling water (see below).
1/2 cup
Method
- Preheat oven to 325°. Heat oil in heavy sauté pan or casserole with a cover that fits. Add the pieces of veal and cook until lightly brown. Add veal in small batches and when all the veal is cooked, add diced onion to veal and cook for 5 minutes, lower heat.
- Stir in MasterFoods Tuscan Meal Sauce and mix thoroughly. Gradually pour in white wine, stock, reconstituted porcini mushrooms and its liquid (see optional ingredient, above).
- Add garlic, bay leaf, and thyme, and season with salt and pepper to taste. Cover skillet or casserole and transfer to oven for 30 minutes.
- Meanwhile, in a large skillet, heat 2 tablespoons of olive oil until very hot, and cook onions until lightly brown and tender.
- Remove onions and repeat process with fennel and then mushrooms. Add onions, fennel and mushrooms to veal casserole and cook, covered, for an additional 30 minutes or until veal is fork tender. The length of time will depend upon quality of the veal.
- Just before serving, add fresh chopped parsley and stir. Serve over soft polenta or mashed potatoes.