Provencal Veal Stew

By on November 2, 2017

The French not to be outdone by their Italian neighbors have a version of their own comfort food, Provencal Veal Stew.

Provencal Veal Stew

Provencal Veal Stew

The first dish that comes to my mind is a fragrant and delicious veal stew from the countryside.

It is made from a delicious combination of fresh simmered vegetables and veal served over pasta noodles, boiled potatoes, or couscous.

Provençal Veal Stew
 
Prep time
Cook time
Total time
 
The French not to be outdone by their Italian neighbors have a version of their own comfort food. The first dish that comes to my mind is a fragrant and delicious veal stew from the countryside. It is made from a delicious combination of fresh simmered vegetables and veal served over pasta noodles, boiled potatoes, or couscous.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • 2 tbs extra virgin olive oil ***
  • 11/2 lbs lean veal stew meat, cut into 11/2 inch cubes, blotted dry
  • salt and freshly ground black pepper to taste
  • 1 cup finely chopped mix of onion, carrot and celery
  • 2 tbs minced Garlic
  • 1 large bulb fennel, trimmed and diced
  • ¾ cup dry vermouth
  • 1½ oz Glace de Viande Gold® (Brown Stock) ***
  • ¼ cup hot water
  • 1 141/2 oz can diced tomatoes, drained
  • 1 piece orange zest, about ½-inch x 3 inches
  • 2 large sprigs fresh thyme or 1tsp dried thyme
  • 1 yellow or red bell pepper, seeded and diced
  • ¾ cup imported oil-cured black olives
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Heat oil in a large casserole over high heat until almost smoking. Add veal and brown on all sides, then remove to a bowl, season with salt and pepper, and set aside.
  3. Add onion, carrot, celery, garlic, and fennel to pot and sauté until wilted and lightly browned, about 5 minutes, stirring often.
  4. Pour in vermouth, bring to a boil and reduce by half, then stir in diluted Glace de Viande Gold®, tomatoes, orange zest, and thyme.
  5. Return meat to pot, stir, cover tightly, and cook in oven until tender, about 1 hour.
  6. After about 45 minutes, add pepper and olives, and return to oven. Once meat is tender, if sauce is too thin, reduce over high heat. Add a splash of vermouth before serving.

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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