RCI-SP.004.0319.001
Veal and Vegetable Stew
Veal and Vegetable Stew from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- onions2 mediumchopped
- of garlic3 clovesmushed
- of Veal2 pounds
- 1 can
- 50 grams
- 1 unit
- carrots in slices2 unit
- sweet potato1 unitcut up
- of Squash1/2 poundcut up
- potatoes3 unitcut up
- corn ears2 unitcut up
- 1 cup
- 1 can
- 1 unit
- 1 unit
Method
1
Cut veal into 1.5-inch cubes, removing excess fat and sinew. Pat dry with paper towels to ensure proper browning.
2
Heat butter and oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until the fat is shimmering.
2 minutes
3
Working in batches to avoid crowding, brown the veal cubes on all sides until deeply golden, approximately 8-10 minutes per batch. Transfer browned meat to a plate.
4
Reduce heat to medium, add chopped onions to the pot, and cook until softened and translucent, stirring occasionally, about 5 minutes.
5 minutes
5
Stir in mushed garlic and cook for 1 minute until fragrant, then add the chopped tomatoes with their liquid and scrape up any browned bits from the pot bottom.
6
Return the browned veal to the pot along with beef broth, and bring to a simmer. Cover and cook over low heat for 40 minutes until the veal begins to tenderize.
40 minutes
7
Add sliced carrots, cubed sweet potato, and squash to the pot, stirring gently to combine. Continue simmering, covered, for 20 minutes.
8
Add cubed potatoes and corn pieces, and cook for another 15 minutes until all vegetables are nearly tender.
15 minutes
9
Stir in the rice and the canned peaches or apricots with their syrup, distributing rice evenly throughout the stew. Season with salt and pepper to taste.
10
Continue simmering uncovered for 10-15 minutes until the rice is cooked through and has absorbed the liquid, and all vegetables and veal are completely tender.
12 minutes