Recipe Category: Stew
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Ingredients
- 1 one-pound lean veal shoulder
- 3/4 cup finely chopped onion
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 1 clove garlic, crushed
- 1 teaspoon vegetable oil
- 1/2 cup dry red wine or beef broth
- 1 tablespoon chopped fresh or
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1 can tomato puree (15 ounces)
- 1 large bell pepper, cut into wedges
- 8 ounces fresh mushrooms, cut in half
Gremolata.:
GREMOLATA
- 3 tablespoons finely chopped fresh
- parsley
- 1 teaspoon grated lemon peel
- 1 teaspoon finely chopped garlic
Method
- Trim fat from veal shoulder.
- Cut veal into 1-inch pieces.
- Cook veal, onion, carrot, celery and garlic in oil in Dutch oven over medium-high heat 3 to 4 minutes, stirring occasionally, until veal is brown.
- Stir in remaining ingredients except Gremolata.
- Heat to boiling; reduce heat to low.
- Cover and cook 50 to 60 minutes, stirring occasionally, until veal is tender.
- Stir in Gremolata just before serving.
SERVINGS (ABOUT 1-1/4 CUPS EACH).
- GREMOLATA Mix all ingredients.
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