“There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.” ~ Annie Besant
Veal Stew with Peppers, Mushrooms and Onions
Veal and peppers is a great change of pace from chicken and beef stews. When veal is stewed it becomes so tender you can cut it with a fork, and it is so mild, that it compliments whatever flavors are in your dish.
As I started writing this post, the teacher voice in my head kept nagging me with the question, “What is the difference between soup and stew?” Here are some fun facts that I discovered.
According to the Encyclopedia of Food Culture, soup must have enough liquid so that at some point, you are soaking or spooning up a broth. Originally this was known as “sopping.” Additionally, soups may be served hot or cold.
Stew comes from the old French word “estuir” meaning to enclose. Stews are made with a variety of vegetables and meat cooked in a container with a lid.
If you are looking for a delicious Italian stew, that I have been preparing for years, this dish is for you.
Gather the vegetables.
In a large Dutch oven, sauté the mushrooms until lightly brown. Remove from the pan and set aside.
Next, sauté the onions and peppers until they are just fork tender. Remove from the pan and set aside. NOTE: Don’t overcook them or when you add them back to the meat, they will become too soft.
Next, sprinkle the veal with salt and pepper, and brown it in some olive oil. NOTE: Brown the meat in small batches so it does not steam rather than brown.
When all the meat is browned, add the tomato sauce to the pan and simmer for 75 to 90 minutes. The meat should be tender at this point.
Return the sautéed mushrooms, onions and peppers to the pan. Add the wine and the rosemary. Simmer for 20 minutes. This dish is delicious served with rice.
Veal and Peppers
By Published: February 21, 2014
- Yield: 8 Servings
- Prep: 45 mins
- Cook: 1 hr 50 mins
- Ready In: 2 hrs 35 mins
“There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether …
Ingredients
- 6 tablespoons olive oil
- 1 large onion, sliced baseball sized
- 2 large green peppers, sliced
- 16 oz. mushrooms, sliced
- 2 pounds veal stew meat
- 36 ounces tomato sauce
- 1/2 cup dry white wine
- 1 teaspoon dry rosemary
- salt and pepper to season the veal
Instructions
- In a large Dutch oven, sauté the mushrooms until lightly brown. Remove from the pan and set aside.
- Next, sauté the onions and peppers until they are just fork tender. Remove from the pan and set aside. NOTE: Don’t overcook them or when you add them back to the meat, they will become too soft.
- Next, sprinkle the veal with salt and pepper, and brown it in some olive oil. NOTE: Brown the meat in small batches so it does not steam rather than brown.
- When all the meat is browned, add the tomato sauce to the pan and simmer for 75 to 90 minutes. The meat should be tender at this point.
- Return the sautéed mushrooms, onions and peppers to the pan. Add the wine and the rosemary. Simmer for 20 minutes. This dish is delicious served with rice.
