Provencal Veal Stew
The French not to be outdone by their Italian neighbors have a version of their own comfort food, 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.
- 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
- Preheat oven to 350°F (180°C).
- 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.
- Add onion, carrot, celery, garlic, and fennel to pot and sauté until wilted and lightly browned, about 5 minutes, stirring often.
- Pour in vermouth, bring to a boil and reduce by half, then stir in diluted Glace de Viande Gold®, tomatoes, orange zest, and thyme.
- Return meat to pot, stir, cover tightly, and cook in oven until tender, about 1 hour.
- 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.