Veal Stew in Two Cookings with Small Vegetables

Ingredients:

• 2 pounds veal stew meat, cut into small chunks
• 1 tablespoon flour
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound small vegetables (such as carrots, turnips, and potatoes), peeled and chopped into small pieces

Instructions:

1. In a large bowl, toss the veal stew meat with the flour until each piece is coated.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the veal and cook, stirring occasionally, until browned on all sides (about 5-7 minutes).
3. Remove the veal from the pot and set aside on a plate.
4. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Return the veal to the pot and add the beef broth, red wine, bay leaf, thyme, salt, and black pepper. Bring to a boil, then reduce heat to low and let simmer for 1 hour.
6. Add the small vegetables to the pot and continue simmering for an additional 30-45 minutes, until the vegetables are soft and the meat is tender.
7. Remove the bay leaf before serving.

Verdict:

This veal stew is a hearty and comforting meal that is perfect for cold winter evenings. The two-step cooking process ensures that the meat is tender and the flavors are well-developed. The small vegetables add a nice crunch and balance out the dish. Serve this stew with some crusty bread and a glass of red wine for a perfect meal.

Serving Suggestions:

This veal stew is best served hot, straight from the pot. It pairs well with a variety of side dishes, such as mashed potatoes, rice, or steamed vegetables. Leftovers can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stove or in the microwave before serving.