veal stew with vegetables

stufato di vitello e verdure

4 servings

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Ingredients

2 tablespoons extra-virgin olive oil
2 pounds veal stew meat, cut into 3/4-inch pieces
3 tablespoons unsalted butter
3/4 pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
1 large white onion, roughly chopped
1 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces
1 celery stalk, roughly chopped
2 teaspoons finely chopped fresh rosemary
1 teaspoon whole black peppercorns, roughly chopped
1/4 teaspoon fine sea salt, preferably smoked
2 1/2 cups store-bought vegetable broth plus 1 cup water, heated to a simmer, or 3 1/2 cups homemade vegetable broth
1 tablespoon plus 1 teaspoon unbleached all-purpose flour

Instructions

Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add half of the veal and cook, turning, until browned all over, about 7 minutes. Transfer veal to a plate. Repeat with remaining oil and veal. Pour off the oil.

Melt 2 tablespoons butter in pot over medium heat; add potatoes, carrots, onion, zucchini, celery, 1 teaspoon rosemary, peppercorns and salt. Cook, stirring occasionally, for 5 minutes.

Add veal and any accumulated juices back to pot. Add stock and water; bring to a simmer. Cover, reduce heat to low, and gently simmer until meat is tender, about 1 hour.

Using a slotted spoon, transfer veal and vegetables to a bowl. Pour cooking liquid into a second bowl, and return pot to stove. Melt remaining tablespoon butter in pot over medium-low heat, then stir in flour. Cook, stirring constantly, for 3 minutes. Whisk in cooking liquid. Bring liquid to a low boil and cook, uncovered, whisking

occasionally, until reduced to about 2 cups, about 15 minutes.

Return vegetables and veal to pot; stir in remaining teaspoon rosemary. Heat to warm through.

January 2010