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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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This stew is absolute comfort food marinating the richness of a full-bodied red wine with rosemary, garlic and veal. This winning combination results in a hearty stew ideally served over egg noodles. Ingredients:
3 lbs veal shoulder, cubed |
1/2 teaspoon salt |
1/2 teaspoon freshly cracked pepper |
6 bay leaves |
2 sprigs fresh rosemary |
4 garlic cloves, peeled (2 minced, 2 sliced) |
1 1/2 cups dry full-bodied red wine |
2 tablespoons all-purpose flour |
2 tablespoons canola oil |
6 anchovy fillets |
1/2 cup black olives, pitted |
2 (398 ml) cans plum tomatoes |
Directions:
1. In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
2. Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
3. Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
4. Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
5. Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
6. Serve over egg noodles with a side salad.
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