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This is a great one pot meal for winter entertaining.\u00a0 You’ll want to reheat the leftovers as the next day it’s even better.<\/p>\n
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INGREDIENTS:
\n\u2022 28-30 cipollini onions
\n\u2022 4 tablespoons olive oil
\n\u2022 6 pounds veal stew meat, cut up into 1 inch pieces
\n\u2022 Salt and freshly ground black pepper
\n\u2022 1\/3 cup all-purpose flour
\n\u2022 6 garlic cloves, finely chopped
\n\u2022 1 tablespoon chopped fresh thyme
\n\u2022 1-1\/2 cups dry white wine
\n\u2022 6 cups reduced-sodium chicken broth (homemade is the best!)
\n\u2022 1 (14-1\/2 ounce) can diced San Marzano tomatoes in juice
\n\u2022 28 small red potatoes, peeled and halved or quartered
\n\u2022 3 large carrots, peeled and cut into 1-inch pieces
\n\u2022 2-3 turnips, peeled and cut into 1 inch pieces
\n\u2022 1\/4 cup chopped fresh flat-leaf parsley<\/p>\n
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DIRECTIONS:
\n\u2022 Peel the onions and cut off the ends.<\/p>\n
\u2022 Next heat the 2 tablespoons of the oil in a large, heavy pot or casserole over medium-high heat (I use an 8 quart iron pot).<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/stew3.gif\" "\\"stew3\\"")
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\u2022 Sprinkle the veal with salt and pepper.\u00a0 Toss the veal with the flour in a large bowl to coat.<\/p>\n
\u2022 Working in 3 batches, add the veal to the pot and cook until browned, adding another tablespoon of oil as needed, about 10 minutes per batch.<\/p>\n
\u2022 Using a slotted spoon, transfer the browned veal to a bowl.<\/p>\n
\u2022 Add the garlic and thyme to the same pot and saute over medium heat until tender, about 30 secords.<\/p>\n
\u2022 Next add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up the browned bits on the bottom of the pot, about 5 minutes.\u00a0 Return the veal to the pot.<\/p>\n
\u2022 Stir in the broth and tomatoes with their juice.\u00a0 Cover partially and simmer over medium-low heat for 15 minutes.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/stew1.gif\" "\\"stew1\\"")
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/stew2.gif\" "\\"stew2\\"")
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\u2022 Add the onions, potatoes, turnips, and carrots to the stew and simmer uncovered until the veal and vegetables are tender and the juices are thick, stirring occasionally, about 45 minutes.<\/p>\n
\u2022 Stir in the parsley.\u00a0 Season the stew to taste with salt and pepper.<\/p>\n
The stew is ready to serve.\u00a0 Enjoy!<\/p>\n
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![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/IMG_8521.jpg\" "\\"IMG_8521\\"")
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This is a great one pot meal for winter entertaining.\u00a0 You’ll want to reheat the leftovers as the next day it’s even better. INGREDIENTS: \u2022 28-30 cipollini onions \u2022 4 tablespoons olive oil \u2022 6 pounds veal stew meat, cut up into 1 inch pieces \u2022 Salt and freshly ground black pepper \u2022 1\/3 …
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