Veal Stew with Vegetables
Grain Fed veal, Milk Fed Veal
Stewing Veal
20 min
Preparation
2h15
Cooking
4
Portions
Ingredients
- 454 g (1 lb) of Famille Fontaine's grain-fed stewing veal
- 30 ml (2 tablespoons) olive oil
- 2.5 ml (1/2 teaspoon) black pepper
- 3.75 ml (3/4 teaspoon) salt
- 1 scotch bonnet pepper without the seeds
- 30 ml (2 tablespoons) of brown sugar
- 30 ml (1 tablespoon) Worcestershire sauce
- 30 ml (2 tablespoons) of tomato paste or ketchup
- 1 sweet onion, chopped
- 3 medium carrots, peeled and cut into pieces
- 3 cloves of garlic, minced
- 250 ml (1 cup) of low-sodium beef broth
- 500 ml (2 cups) of water
- 3 sprigs fresh thyme
- 2 potatoes, cut into cubes
Preparation
- Warm oil in a pot over high heat until hot.
- Pat veal dry and season with salt, pepper, garlic, brown sugar, Worcestershire sauce and tomato paste.
- Add veal to the pot and brown well on all sides. Lower heat to medium and add a touch more oil.
- Stir in onion, scotch bonnet pepper, thyme and carrots, and sauté for 5 mins until veggies have softened.
- Slowly pour in the beef broth and water. Add potatoes and mix well. Liquid level should cover the ingredients in the pot.
- Bring to a simmer and adjust heat to low/medium so it gently simmers. Cover with lid and cook for 2 hours until veal is tender.