Veal Casserole with Caramelized Turnips

Ingredients:

2 pounds veal stew meat, trimmed and cubed
1/4 cup all-purpose flour
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cups beef broth
1/4 cup red wine
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
Salt and pepper, to taste
6 medium turnips, peeled and sliced
1/4 cup brown sugar
2 tablespoons butter

Instructions:

Preheat the oven to 350°F. Season the veal cubes with salt and pepper, and dust with flour.
In a large Dutch oven or casserole dish, heat the olive oil over medium-high heat. Working in batches, brown the veal on all sides, then set aside on a plate.
Reduce the heat to medium and add the onion and garlic to the same pot. Sauté until softened, about 5 minutes. Add the beef broth, red wine, tomato paste, bay leaf, and thyme to the pot, and stir to combine. Return the browned veal to the pot and bring to a simmer. Cover and transfer to the oven.
Bake for 1 1/2 hours, or until the veal is tender and the sauce has thickened.
About 30 minutes before the veal is finished, prepare the caramelized turnips. In a large skillet, melt the butter over medium heat. Add the sliced turnips and brown sugar, and toss to coat. Cook, stirring occasionally, until the turnips are caramelized and tender.
When the veal casserole has finished cooking, remove the bay leaf and adjust seasoning, if necessary. Serve the veal and sauce in bowls, garnished with the caramelized turnips.

Verdict:

This veal casserole with caramelized turnips is a satisfying and comforting meal that’s perfect for a cozy family dinner. The veal is tender and flavorful, and the caramelized turnips add a hint of sweetness and texture. Serve with crusty bread or mashed potatoes for a complete meal.