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Italian Veal Stew
The portobello mushrooms bring a wonderful meaty texture in this flavorful stew that is made without potatoes.
Servings: 6 | Prep time: 25 min | Cook time: 2 hours
INGREDIENTS
½ tablespoon olive oil
2 pounds boneless veal, cut into cubes
salt and freshly ground black pepper
1 large onion, coarsely chopped
4 cloves garlic, minced
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound carrots, peeled and cut into chunks
4 ribs celery, sliced
4 portobello mushrooms, sliced
1 (28-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup red wine
1-2 cups beef stock (depending on the size of your pot)
2 cups peas
DIRECTIONS
Heat 1 /2 tablespoon of olive oil in a large Dutch oven.
Season the veal with salt and pepper. Brown the veal, in batches, and transfer to a plate.
Sauté the onions in the Dutch oven until the onions soften. Add the garlic, marjoram, thyme, sage, salt, and pepper and stir. Add the carrots, celery, and mushrooms and sauté the vegetables for several minutes. Add the tomatoes, tomato paste, wine and beef stock.
Cover the Dutch oven and simmer for 1 hour and 15 minutes. Add the peas and cook for an additional 15 minutes.
Season the veal with salt and pepper. Brown the veal, in batches, and transfer to a plate.
Sauté the onions in the Dutch oven until the onions soften. Add the garlic, marjoram, thyme, sage, salt, and pepper and stir. Add the carrots, celery, and mushrooms and sauté the vegetables for several minutes. Add the tomatoes, tomato paste, wine and beef stock.
Cover the Dutch oven and simmer for 1 hour and 15 minutes. Add the peas and cook for an additional 15 minutes.
