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Spanish Veal Stew

  • 4servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E
MineralsCopper, Natrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons Spanish olive oil

  2. 5 ounces ounces pearl onions, peeled

  3. 1 1/2 pounds lean stewing veal, cut into 1 1/2 - inch cubes

  4. 1 100 gram piece prosciutto, cut into large dice

  5. 3 small carrots, peeled and cut into medium chunks

  6. 1 large red bell pepper, cut into 1- inch pieces

  7. 2 bay leaves

  8. 1/4 cup Spanish brandy

  9. 1/4 cup dry sherry wine

  10. 3/4 cup vegetable stock

  11. 1/4 teaspoon red pepper flakes

  12. 2 garlic cloves, finely chopped

  13. 1/3 cup fresh parsley leaves, chopped

  14. 1/2 cup whole roasted almonds. peeled

  15. 3/4 pound cherry tomatoes

  16. 1 pound seasonal firm pears, skin on, cored and cut into large pieces

  17. 1/4 teaspoon fresh grated nutmeg

  18. Coarse sea salt and freshly cracked black pepper

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a Dutch oven on high heat.

  2. Add pearl onions and cook, shaking pot, until browned, about 8 minutes.

  3. Remove to a plate and set aside.

  4. Add the veal in the same pot and cook until browned, about 8 minutes.

  5. Add the prosciutto, carrots and red pepper and cook 2 minutes.

  6. Return pearl onions to the Dutch oven and stir.

  7. Turn the heat down to medium-high and add the bay leaves, Spanish brandy, dry sherry, vegetable stock and red pepper flakes.

  8. Bring to a boil, turn the heat down to low, and simmer 10 minutes.

  9. Cover the Dutch oven and continue to cook.

  10. Put the chopped garlic and parsley in a mortar and mash to a paste.

  11. Season the veal stew and stir in the garlic parsley mixture, almonds, cherry tomatoes and pears.

  12. Bring back to a simmer and cook 10 minutes.

  13. Add some fresh grated nutmeg, adjust the salt and pepper, and cook 5 minutes longer.

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