Ingredients with Measurements:
- 2 pounds of veal stew meat, cut into bite-sized pieces
- 2 tablespoons of all-purpose flour
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14.5 ounces)
- 1 cup of beef broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, toss the veal stew meat with flour until evenly coated.
3. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
4. Add the veal stew meat and cook until browned on all sides, about 5-7 minutes.
5. Remove the veal stew meat from the pot and set aside.
6. Add the chopped onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes.
7. Add the can of diced tomatoes, beef broth, dried thyme, salt, and pepper to the pot and stir to combine.
8. Return the veal stew meat to the pot and stir to combine.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 1 1/2 to 2 hours, or until the veal is tender and the sauce has thickened.
11. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 15g
- Protein: 45g
- Sodium: 600mg
Substitutions for ingredients:
- Beef stew meat can be substituted for veal stew meat.
- Chicken broth can be substituted for beef broth.
- Fresh thyme can be substituted for dried thyme.
Variations:
- Add chopped carrots and celery to the pot for additional vegetables.
- Use canned or fresh diced tomatoes with green chilies for a spicier version.
- Add a splash of red wine to the pot for added flavor.
Tips and tricks:
- Brown the veal stew meat in batches to ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the vegetables and broth.
- Let the stew cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with crusty bread or over a bed of rice.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the stew is too thick, add a splash of beef broth or water to thin it out.
- If the stew is too thin, let it simmer on the stove over low heat, uncovered, until it thickens.
Food safety advice:
- Make sure the veal stew meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Stews have been a popular dish for centuries, with variations found in many different cultures around the world.
Flavor profiles:
- This veal stew has a rich, savory flavor with a hint of sweetness from the bell peppers and tomatoes.
Serving suggestions:
- Serve the stew with a side salad or a glass of red wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Herbaceous, Hearty