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Veal Stew with Vegetables
Grain Fed veal, Milk Fed Veal
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
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.
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