Veal Stew in Beer and Gingerbread

A delicious and hearty seasonal dish that is perfect for cozy nights in. The combination of beer and gingerbread adds a unique twist to the traditional veal stew recipe.

Ingredients:

• 2 pounds of veal, cubed
• 2 tablespoons of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups of dark beer
• 2 cups of beef broth
• 2 tablespoons of tomato paste
• 2 tablespoons of chopped fresh thyme
• 1 tablespoon of ground ginger
• 4 slices of gingerbread, crumbled
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the cubed veal and brown on all sides.
2. Remove the veal from the pot and set aside.
3. Add the chopped onion and minced garlic to the pot. Cook until softened, stirring occasionally.
4. Add the dark beer, beef broth, tomato paste, thyme, ground ginger, and crumbled gingerbread to the pot. Stir to combine.
5. Return the veal to the pot and bring to a boil.
6. Reduce heat to low and simmer for about 2 hours, or until the veal is tender.
7. Add salt and pepper to taste.
8. Divide the stew among bowls and garnish with chopped parsley.

Verdict and Serving Suggestions:

This veal stew in beer and gingerbread is a perfect dish for a cold winter night. The flavors of the gingerbread and beer combine to create a rich and savory stew that is sure to warm you up. Serve alongside some crusty bread or over mashed potatoes for a hearty meal.