Recipe: Veal Stew
This is what I'm cooking tonight - it's from Good Housekeeping's Mediterranean diet recipe pull-out. As the cook's notes say "Veal is no longer considered cruel if you buy higher welfare British rose veal. Use a cut suitable for stewing such as shin or shoulder..." To be honest, I'm not sure if the veal I have bought is higher welfare: buying it in a supermarket I fear it might not be... If I'm buying less meat, perhaps I should buy it in the local butcher's now: maybe a little more expensive, but certainly Le Panier d'Urfé gets their meat from only one or two local farmers.
1. Preheat oven to 160°C (fan 140°)/ GM3. Put meat in a bowl and stir through the flour. In a large ovenproof casserole dish - with a tight fitting lid - heat half the oil over a medium high heat. Brown the meat & set aside.
2. Lower the heat & add the remaining oil. Fry the shallots for 5 minutes until golden then stir in the garlic & add the meat, along with any juices. Add the wine, stock, & rosemary. Bring to the boil, then cover the surface of the stew with greaseproof paper. Put on the lid & cook in the oven for about 1 hour 45 minutes (adding a little stock if it looks dry)
3. Carefully remove the lid & paper and stir in the pasta. Return to the oven & cook, uncovered for another 15 minutes or until the pasta is tender. Next stir in the olives, most of the parsley and a little water, to loosen the mixture (if you wish)
Check seasoning, garnish with the remaining parsley and serve.
The quantities above give 400 calories a portion, but if I split my stew into 7 portions it will be slightly lower
Sounds good! Who else is coming for dinner?!
- 650g veal shoulder or shin, diced
- 1 tbsp plain flour
- 3 tbsp olive oil
- 4 shallots, halved
- 2 garlic cloves, sliced
- 100 ml red wine
- 800 ml hot beef stock
- 1/2 tsp dried rosemary
- 12(g orzo pasta
- large handful black olives (pitted)
- large handful chopped parsley
1. Preheat oven to 160°C (fan 140°)/ GM3. Put meat in a bowl and stir through the flour. In a large ovenproof casserole dish - with a tight fitting lid - heat half the oil over a medium high heat. Brown the meat & set aside.
2. Lower the heat & add the remaining oil. Fry the shallots for 5 minutes until golden then stir in the garlic & add the meat, along with any juices. Add the wine, stock, & rosemary. Bring to the boil, then cover the surface of the stew with greaseproof paper. Put on the lid & cook in the oven for about 1 hour 45 minutes (adding a little stock if it looks dry)
3. Carefully remove the lid & paper and stir in the pasta. Return to the oven & cook, uncovered for another 15 minutes or until the pasta is tender. Next stir in the olives, most of the parsley and a little water, to loosen the mixture (if you wish)
Check seasoning, garnish with the remaining parsley and serve.
****
These quantities serve 4, but as I bought 1kg of veal, I will be increasuing the quantities of ingredients to make a couple of extra portions. Cathy is coming for dinner tonight - just an informal meal, but I still need to tidy the dining room a bit (!) - so I'm hoping to get 7 portions from what I'm cooking: 3 for tonight and then 4 (2x2) to go in the freezer for another couple of nights.The quantities above give 400 calories a portion, but if I split my stew into 7 portions it will be slightly lower
Sounds good! Who else is coming for dinner?!
Mmmmmm! I'll be right over!
ReplyDelete