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Recipe : Entry # 5146
Recipe Title
Veal and Roasted Vegetables Stew
Recipe Theme
-- Select a Coop --
2 pounds veal for stew, cut in 1-inch chunks
1 tablespoon olive oil
3 garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup ready-to-serve vegetable broth
1/2 cup dry white wine
1 1/2 teaspoons dried thyme leaves
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 teaspoon red wine vinegar
Fresh thyme (optional)
Roasted Vegetables:
3 small yellow onions, each cut lengthwise into six wedges
2 tablespoons olive oil
1/4 teaspoon dried thyme leaves
8 ounces grown mushrooms, cut in half
3 large plum tomatoes, cut lengthwise into quarters
In a dutch oven, heat 1 tablespoon oil over medium heat until hot. Add veal and garlic and brown evenly. Season with salt and pepper. Stir in broth, wine and 1 1/2 teaspoons thyme. Bring to a boil; reduce heat to low. Cover and simmer 1 1/4 hours. Meanwhile heat oven to 425 degrees. Lightly spray a jelly roll pan with cooking spray. Place onions in pan. In a separate bowl combine 2 tablespoons oil and 1/4 teaspoon thyme. Brush onions lightly with the mixture. Roast for 8-10 minutes, stirring occasionally. Add mushrooms and tomatoes to onions; brush with remaining oil mixture. Roast an additional 10-13 minutes. Bring stew to boil over medium high heat. Add cornstarch mixture; cook and stir until sauce is thick and bubbly. Stir in roasted vegetables and vinegar.