Mediterranean Veal Stew

This colourful dish may be made with almost any vegetable in season, but if courgettes are not available, substitute aubergines or artichokes. Serve Mediterranean Veal Stew with pureed potatoes and a green salad and, to drink, some chilled white or rose Provencal wine.

4

4 oz. butter

3 fl. oz. olive oil

2 lb. boned shoulder of veal, cut into

2-inch cubes

2 large onions, thinly sliced

2 garlic cloves, crushed

1 large green pepper, white pith removed, seeded and sliced

4 oz. mushrooms, wiped clean and sliced

14 oz. canned peeled tomatoes

8 fl. oz. dry white wine

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried rosemary

2 teaspoons grated lemon rind

1 lb. courgettes , trimmed and cut into

1-inch lengths

In a large frying-pan, melt 2 ounces of the butter with 2 fluid ounces of the olive oil over moderate heat. When the foam subsides, add the veal cubes, a few at a time, and cook, stirring and turning occasionally, for 5 to 8 minutes, or until they are lightly browned all over. With a slotted spoon, transfer the cubes to a large, flameproof casserole. Set aside while you brown the remaining meat in the same way.

Add the remaining oil to the pan. When it is hot, add the onions, garlic and green pepper and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the mushrooms and tomatoes with the can juice, and cook, stirring occasionally, for a further 3 minutes.

Pour in the wine and add the salt, pepper, orcgano, rosemary and lemon rind. Bring the mixture to the boil, stirring occasionally. Remove the pan from the heat and transfer the mixture to the casserole, stirring well to blend. Place the casserole over low heat and simmer the stew for 1 hour.

Meanwhile, rinse out and dry the frying-pan. Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the cour-gette slices, a few at a time, and cook, stirring and turning occasionally for 6 to 8 minutes, or until they are lightly browned on both sides. With a slotted spoon, remove the slices from the pan and drain them on kitchen paper towels. Set aside while you brown the remaining slices in the same way.

Add the cooked courgette slices to the casserole, stirring well to blend. Simmer the stew for a further 45 minutes, or until the meat is very tender when pierced with the point of a sharp knife.

Remove the casserole from the heat and serve at once.

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