Veal Casserole with Vegetables Recipe

Ingredients

• 2 pounds veal shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can diced tomatoes (14.5 ounces)
• 1/2 cup red wine
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 cups beef broth
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (177°C).
2. Heat olive oil over medium-high heat in a large Dutch oven.
3. Add veal cubes in batches and brown on all sides. Remove from pot and set aside.
4. Add onion and garlic to Dutch oven and sauté until softened, about 5 minutes.
5. Add carrots and celery to Dutch oven and cook for an additional 5 minutes.
6. Stir in diced tomatoes, red wine, thyme, rosemary, and bay leaf. Cook for 2 minutes.
7. Add the veal and any accumulated juices back to the Dutch oven. Pour beef broth over all ingredients. Bring to a simmer.
8. Cover the Dutch oven and transfer to preheated oven. Bake for 1 1/2 to 2 hours, or until veal is tender.
9. Remove from oven and let casserole cool for 10 minutes.
10. In a small bowl, whisk together flour and 1/4 cup water. Add the mixture to the Dutch oven and stir until the sauce thickens slightly.
11. Adjust seasonings with salt and pepper to taste.

Serving Suggestions

Veal casserole with vegetables is best served hot with crusty bread or mashed potatoes to soak up the delicious sauce.

Verdict

This casserole is a comforting classic for a hearty dinner. It is flavorful, tender, and comforting.