Veal-and-Vegetable Stew From Corfu
Published December 9, 2000
- Total Time
- 1 hour 20 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
2 pounds boneless veal shoulder, cut into 1-inch cubes
1 large onion, halved lengthwise and thickly sliced into half-moons
1 ½ cups dry red wine
½ cup olive oil
3 cloves garlic, thinly sliced
1 bay leaf
1 teaspoon dried rosemary, crumbled
1 teaspoon dried thyme, crumbled
1 ½ cups diced celery
1 large fennel bulb, trimmed (tops reserved), halved and thinly sliced
3 large carrots, peeled and sliced
1 cup beef stock, chicken stock or water
salt and pepper to taste
2 tablespoons unsalted butter
3 to 4 tablespoons chopped fennel fronds and tender stalks
Nutritional analysis per serving (4 servings)
21 grams carbs; 213 milligrams cholesterol; 744 calories; 26 grams monosaturated fat; 4 grams polyunsaturated fat; 12 grams saturated fat; 45 grams fat; 6 grams fiber; 1444 milligrams sodium; 48 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the veal, onion, ¼ cup of the wine, ¼ cup of the oil, the garlic, bay leaf, rosemary and thyme. Toss well, cover and refrigerate for at least 2 hours or overnight.
- Step 2
Remove the veal from the marinade and pat dry with paper towels; reserve the marinade. In a large pot, heat the remaining ¼ cup oil over high heat. Cook the veal in batches, turning until browned on all sides, and remove.
- Step 3
Return all the veal to the pot and add the reserved marinade, celery, sliced fennel, carrots and ½ cup of the stock. Season lightly with salt and pepper and bring to a boil. Reduce the heat to low and cover the pot. Simmer, adding more stock as needed until the veal is very tender, about 1 hour.
- Step 4
Uncover the pot, increase the heat to high and reduce the liquid until it is a thick sauce. Stir in remaining wine and butter. Cook for 2 minutes more. Taste and adjust seasoning, if necessary. Sprinkle with fennel fronds and serve.
Private Notes
Comments
I liked it very much. I used venison meat instead of veal, as my English is not good apparently. I also added the juice of one orange and more liquid in general. I also used cardamom, coriander, cinnamon and ground cloves as spices. I cooked the meat for about 45 minutes.
I marinated the veal in vermouth instead of wine and used white wine in the stew instead of red. I also added some orange zest and chopped parsley when it was finished cooking. Served over couscous. Nice flavor. Good veal stock helps.
An old-fashioned veal stew. Very enjoyable. I served it over rice. The fennel aids a density of flavor but is not discernible in the stew. The fronds add flavor. I think it could use some lemon.