Provençal Veal Stew
Serves 4
Ingredients:
- 2 tablespoons fruity olive oil
- 1 1/2 lbs. lean veal stew meat, cut into 1 1 /2-inch cubes, blotted dry
- Salt and freshly ground black pepper to taste
- 1 cup finely chopped mixed onion, carrot, and celery
- 2 Tablespoons minced garlic
- 1 large bulb fennel, trimmed and diced
- 3/4 cup dry vermouth
- 1.5 oz. Glace de Viande Gold reconstituted in 1/4 cup hot water
- 1 (14 1 /2-oz.) can diced tomatoes, drained
- 1 piece orange zest, about 1 /2-inch x 3-inches
- 2 large sprigs fresh thyme 1 yellow or red bell pepper, diced
- 3/4 cup imported oil-cured black olives
Procedure:
Preheat oven to 350° F. Heat oil in a large casserole over high heat until almost smoking. Add veal and brown on all sides, then remove to a bowl, season with salt and pepper, and set aside. Add onion, carrot, celery, garlic, and fennel to pot and sauté until wilted and lightly browned, about 5 minutes, stirring often.
Pour in vermouth, bring to a boil and reduce by half, then stir in diluted Glace de Viande Gold, tomatoes, orange zest, and thyme. Return meat to pot, stir, cover tightly, and cook in oven until tender, about 1 hour. After about 45 minutes, add pepper and olives, and return to oven. Once meat is tender, if sauce is too thin, reduce over high heat. Add a splash of vermouth before serving.
The sunny flavors of Provence come to mind in this fragrant veal stew simmered with fennel, sweet bell peppers, olives, and orange zest. Serve it over wide pasta noodles, boiled potatoes, or couscous.
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