Summer Veal Stew

Parsnips

This is a great party dish. You can prepare the stew in the morning, or even the day before, and it will only improve in flavor. We kept it light by using white wine, lemon zest and herbs, and by keeping the root vegetables to a minimum. Serve it with toasted Ciabatta bread slices brushed with lemon & olive oil.

Serves: 10-12
Ingredients:

5 lbs. veal stew meat cut into ½” cubes

flour for dusting

salt & pepper for seasoning

½ cup A&V extra virgin olive oil for sautéing meat

3 large white onions, medium dice

2 cups dry white wine + 2 more cups for vegetable court bouillon

3 parsnips

3 carrots

2 medium Idaho potatoes, sliced and soaked in cold water

1 pound string beans, cut into thirds

3 lemons, zested

Chopped fresh parsley or thyme

Directions:

Dust meat with flour and sprinkle with salt & pepper. Heat olive oil until near smoking and sear pieces of veal until golden all around. Remove meat and add onions to the oil. Sweat onions out for about 5 minutes and put meat back in. Deglaze with 2 cups wine over high heat, cooking alcohol off for about a minute. Turn heat down to medium, cover and let simmer.

In the meantime put 1 qt. vegetable stock and remaining 2 cups white wine in pot to boil. Put all vegetables in together, reduce heat, cover and let poach about 15 minutes. Drain and set aside.

Add poached vegetables to stew meat, cover again and cook 1 ¼ hrs. more. Ten minutes before end of cooking time add string beans.
When meat is tender and juices are thickened, sprinkle with lemon zest and chopped fresh Italian parsley or thyme.