Veal Stew with Vanilla Recipe

Ingredients:

• 2 pounds boneless veal stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup white wine
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 1 teaspoon vanilla extract
• Salt and black pepper to taste

Instructions:

1. Season the veal stew meat with salt and black pepper.
2. In a large Dutch oven, heat the olive oil over medium heat.
3. Add the veal stew meat and cook until browned on all sides, about 5-7 minutes.
4. Remove the veal from the pot and set aside.
5. Add the onion and garlic to the pot and cook until soft, about 3-5 minutes.
6. Add the white wine and chicken broth, and bring to a simmer.
7. Add the veal back into the pot with the carrots, celery, bay leaf, and vanilla extract.
8. Cover and simmer for 1-2 hours, or until the veal is tender and the vegetables are cooked through.
9. Remove the bay leaf and adjust seasoning with salt and black pepper to taste.

Serving Suggestions:

This veal stew with vanilla pairs well with crusty bread or mashed potatoes. You can also serve it over a bed of rice.

Verdict:

The addition of vanilla to this veal stew gives it a unique and subtle sweetness that sets it apart from traditional stews. The veal is tender and flavorful, and the vegetables add a nice texture to the dish.